An earthy spice pot that’s low in fat and calories. Heat the vegan lentil curry in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste.
Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry. Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice. RECIPE TIPS MAKE IT GLUTEN FREE Use gluten-free stock and curry paste.
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