1 brown onion, chopped
1-2 tablespoons curry powder
1/2 head of cauliflower, cut into small florets
1 tin of Lentils (or dried lentils that have been cooked already)
500ml vegetable stock
1 tin coconut milk or cream
Chop pumpkin and cook in a little water in a small saucepan. Once soft, roughly mash and set aside.
Meanwhile, cook onion in a large heavy based saucepan in olive oil until soft. Add curry powder and cook for 1 minute. Then add chopped cauliflower and lentils, along with stock and mashed pumpkin. Allow to simmer for 30 minutes or until tender. Add coconut milk and spinach leaves, simmer for a further 5 minutes.
Serve with rice, naan bread and carrot salad.
This recipe is very versatile, you can add more curry powder for extra spice, or chickpeas if you don't have lentils. You can also use sweet potato instead of pumpkin. It's an easy curry that can be made on a busy night and it tastes even better the next day for lunch.