Lentil & Cauliflower Curry

1 tbsp olive oil
1 large onion, chopped
3 tbsp curry paste
1 tsp turmeric
1 tsp mustard seeds
200g red or yellow lentils
1ltr low-sodium vegetable or chicken stock (made with 2 cubes)
1 large cauliflower, broken into florets
1 large potato, diced
3 tbsp coconut yogurt
small pack coriander, chopped
juice 1 lemon
100g cooked brown rice
  1. Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.
  2. Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.