Step 1

1. Put all the “roasting vegetables” ingredients in a large mixing bowl and mix everything together making sure the vegetables are well covered.

Step 2

2. Pour the flavoured “roasting vegetables” on to a lined baking tray and put them in the oven, at 180’C for 30 minutes (turn the cauliflower over half way through).

Step 3

3. Heat the vegetable oil in a large, high sided frying pan, add the onion and fry it on a low heat for 5 minutes until it’s turning translucent.

Step 4

4. Add the garlic, chilli, coriander stalks and ginger to the pan and stir them into the onions until the aromas have been released.

Step 5

5. Add the spices and seeds to the pan and fold them into the the rest of the ingredients. Keep stirring until you’ve released the aromas.

Step 6

6. Add the tomato puree to the pan and stir it into the rest of the ingredients so they take on the red colour.

Step 7

7. Add the lentils to the pan and stir them in to the rest of the ingredients so they take on the colours of the spices.

Step 8

8. Pour the stock and coconut milk into the pan, fold them into the ingredients, turn the heat right down, put the lid on the pan and let the sauce simmer for 12-15 minutes (until the lentils are cooked).

Step 9

9. Heat the vegetable oil in a frying pan, add the red onion and fry the slices until they’re almost translucent, add the garlic and stir it into the onions until the aromas have been released.

Step 10

10. Add the spices and another splash of oil to the pan and stir them into the onions.

Step 11

11. Turn the heat down, pour the lentils, brown rice and shredded coriander into the pan and fold them into the flavouring, making sure the grains are well covered.

Step 12

12. Take the lid off the curry sauce, add the spinach and coriander and fold them into the sauce.

Step 13

13. Add the roasted vegetables to the pan and fold them into the sauce making sure the pieces don’t break up and turn mushy.

Step 14

14. Serve the curry over the rice and garnish with shredded coriander.