Cauliflower & Lentil Aloo Gobi

While the veggies are roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Slice the lemon (see ingredients list) into wedges. Roughly chop the coriander. Rinse the red lentils.

In a medium saucepan, heat the butter (if using) and a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic and mild North Indian spice blend and cook until fragrant, 1 minute. Add the red lentils, coconut milk, water and crumbled vegetable stock. Bring to a simmer, then cover with a lid and reduce the heat to low. Simmer until the lentils are soft, 15-20 minutes. TIP: Remove the lid while simmering for a thicker consistency.

While the lentils are simmering, heat olive oil (2 tbs for 2 people / 4 tbs for 4 people) in a medium frying pan over a medium-high heat. Add a pinch of chilli flakes (if using) and cook for 1 minute. Pour into a small bowl. Brush some chilli oil over both sides of a mini flour tortilla. Return the pan to a medium-high heat and cook the tortilla until golden, 1 minute each side. Transfer to a plate lined with paper towel and repeat with the remaining tortillas (see ingredients list).

When the lentils are soft, stir through the roasted veggies, a good squeeze of lemon juice and season to taste with salt and pepper.