Supplied by Satu Pukkinen, dietician at Church Hill Nursery and Children's Centre, Walthamstow, London
Ingredients
1 tablespoon of sunflower oil
1 tin of chopped tomatoes
2 teaspoons of curry powder
2 cups of red lentils
2 onions, chopped
4 cups of water or vegetable stock
2 carrots, chopped
3 tablespoons of peas, fresh or frozen
1 small cauliflower, cut into florets
1 teaspoon of lemon juice
3 potatoes, diced
1 teaspoon of Garam Masala
Method
- Heat the oil in a saucepan and add the curry powder
- Cook for 2 minutes
- Add onions and fry for 3-4 minutes
- Add carrots, cauliflower, potatoes, tomatoes, lentils and water/stock
- Bring to the boil, reduce the heat and simmer for 15-20 minutes
- Add peas, lemon juice and Garam Masala
- Add more water if needed
- Return to the boil, then simmer on a low heat for a further 5 minutes
- Serve with chapati, naan or rice.