I have a minor obsession with my children loving Indian food for no reason other than I love it myself and cannot wait to take them to India which I think is one of the most fascinating and special countries in the world. They love a Tadka Dal and with this in mind I made this Cauliflower and Lentil Curry.

To me Indian food is the perfect non-waste food as with a pinch of spice any leftover vegetables can become a delicious meal. Just a handful of lentils can be transformed into a feast. There is so much variety and that includes curries which are not hot. This one has no chilli in it at all and is perfect for anyone who prefers a flavoursome but mild curry. Of course you can also add some chill if you like things hot.

You will notice the cauliflower has been roasted first – I would urge you not to skip this step. The way in which this helps the cauliflower absorb the flavour and also match the softness of the lentils is what elevates this curry. I prep the cauliflower and pop it in the oven while I make the lentil sauce so it doesn’t take any longer. Although this is a creamier curry, it’s coconut which is adding the richness rather than cream so this is perfect for anyone who cannot eat dairy or vegan kids.

So was it a hit? Yes, not just with the kids but also my spice loving husband who decided not to add chilli to his as he liked it so much as it was!