From the Staples Box

• 1 cauliflower, cut into florets

• 200 g lentils (green or split peas also work well)

• 1 brown onion, diced

From the Pantry

• 1 tbsp olive oil

• 1 clove garlic, finely chopped (optional)

• 1 tsp ground cumin

• 1 tsp turmeric

• 1 tsp mild curry powder or garam masala

• 400–500 ml vegetable stock or water

• Salt and pepper

Optional extras

• coconut milk

• chilli flakes

• yoghurt

• fresh coriander

Method

1. Cook the onion

Heat the olive oil in a large saucepan.
Add the diced onion and cook gently for 5 minutes until soft.

2. Add the spices

Stir in garlic (if using), cumin, turmeric and curry powder.
Cook for 1 minute until fragrant.

3. Add lentils

Add the lentils and vegetable stock. Bring to a simmer.

4. Add cauliflower

Stir in the cauliflower florets.
Cover and cook gently for 18–20 minutes until the lentils are soft.

5. Finish

Season with salt and pepper.
Add a splash of coconut milk or yoghurt if you want a creamier curry.

To Serve

Serve in bowls on its own or with:

• cooked emmer or black wheat grain from the Staples Box

• flatbread

• yoghurt and herbs

Typical contents:

1 x Olive Green Lentils (500g)
1 x White Cauliflower
1 x Brown Onions (250g)
1 x Emmer (Farro), Wholegrain (500g)