Like all curry, this tastes great on the day but ten times better the next day (as you can see from the photo of Ethan Bear literally smearing it all over himself cos of how good it tasted!). You can get 3 to 4 adult portions and a baby portion out of this. Serve with rice and or naan or just on its own. I gave Ethan a few spoons to play with but he soon abandoned them for the method which is much easier for him at present of diving in with his fingers.
Ingredients: 350 grams red lentils, 175g cauliflower cut into trees or florets if you want to be posh about it, 110g dessicated coconut, One large onion diced (175g), 200g swede cubed, 3 teaspoons curry powder, 2 teaspoons ginger (fresh or ground), 2 teaspoons cumin, olive oil (or ghee or any other vegetable oil) for frying and 1750ml (7 cups) of water, 2 low salt stock cubes crumbled.
Method: Fry onion until clear in large saucepan. Add water and all other ingredients. Bring to the boil and then simmer, stirring regularly until fully reduced. If you don't stir regularly, this will stick by the way!
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