INGREDIENTS
METHOD 1 head cauliflower, cut into florets
1 medium butternut, peeled and diced
2 onions, thinly sliced
1 tbs (15ml) vegetable oil
1 tsp (5ml) cumin seeds
1 tsp (5ml) mustard seeds
1 tsp (5ml) coriander seeds
1 tsp (5ml) nigella seeds
1 cup (250ml) plain yoghurt
1 packet (70g) curry paste of choice
Juice (30ml) of ½ lemon
Salt and milled pepper
2 cups (500g) basmati rice, cooked
½ packet (250g) lentils, boiled until just tender
For serving:
1 packet (250g) mini Italian tomatoes, finely chopped
½ onion, finely diced
Handful fresh coriander, chopped
1 tbs (15ml) white vinegar
4 boiled eggs
Heat oven to 180°C.
Combine the cauliflower, butternut, onions, oil and seeds on a large roasting tray.
Roast for 25 minutes, tossing occasionally until cooked through.
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