Serves 4

500g Rooster potatoes, roughly cubed
175g red split lentils
70g tinned chickpeas
4 tbsp curry powder
1 garlic clove
1 thumb-sized piece of ginger
1 small onion, peeled
2 green chillies
1 tsp cumin seeds
1 tsp ground turmeric
1 x 400g tin of chopped tomatoes
2 handfuls of spinach
500ml water
1 bunch of fresh coriander
1 small head of cauliflower
Rapeseed or olive oil spray to sauté

1. Parboil the potatoes for five minutes, then drain.
2. Blend together the garlic, ginger, onion and chillies then heat some oil in a deep saucepan and cook the mixture with the cumin, turmeric and a pinch of salt and pepper for about three minutes on a gentle heat. Add the curry powder and cook for one minute more.
3. Put the potatoes, tomato, water and lentils in the saucepan and bring to the boil. Season.
4. Cook for about fifteen minutes on a gentle boil until the water is well absorbed. Crush some of the potatoes to thicken the remaining liquid.
5. Add the spinach and chickpeas stir well and top with chopped coriander.
6. Meanwhile, prepare the cauliflower. Either grate it or blitz it in a food processor until it becomes a coarse crumb.
7. Transfer to a bowl and cover with cling film. Microwave for three minutes and serve with the curry.

Per serving:
396kcal, 5g fat, 0.4g salt, 8.7g sugar