Cauliflower Dhansak With Wholemeal Pitta

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped cauliflower and chopped pepper & red onion with a pinch of salt and cook for 2-3 min until starting to soften and brown

Once the cauliflower has started to brown, add the ginger & garlic paste, ground turmeric and curry powder and cook for 1-2 min further until fragrant

Meanwhile, drain and rinse the green lentils

Put the wholemeal pittas in the toaster for 1-2 min or until warmed through

Once fragrant, add the drained green lentils, tomato paste, creamed coconut, vegetable stock mix and 200ml [350ml] boiled water to the pan and cook for 2 min until the creamed coconut has dissolved

Stir through the mango chutney – this is your cauliflower dhansak