Ingredients

• 2 tbsp oil, plus extra for greasing

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 2cm piece fresh ginger, finely chopped

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp ground turmeric

• 1 red chilli, chopped

• 150g red lentils

• 400ml tin light coconut milk

• ¼ lemon, squeezed

• Naan, to serve (optional)

For the spiced broccoli

• 200g pack purple sprouting broccoli

• 1 tbsp olive oil

• 1 tsp nigella seeds

• 1 tsp cumin

Serves 2

Each serving contains

631 calories / serving

Carbohydrate 54.8g Protein 25.6g Fibre 3.2g

Preparation

1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large pan over a medium heat. Add the onion and fry for 5-10 mins, until softened. Add the garlic and ginger and cook for 1 min more, or until fragrant. Stir in the spices and chilli, cook for 2 mins, then add the lentils. Stir to coat in the oil.

2. Add the coconut milk and 150ml boiling water. Simmer for 20 mins or until the lentils break down and the liquid is absorbed, adding a little more water, if needed.

3. Meanwhile, put the broccoli in a roasting tin. Drizzle over the oil, then scatter with the nigella seeds, cumin and some seasoning; toss to coat. Roast for 15 mins, or until tender.

4. Add the lemon juice to the lentil mixture and season to taste. Divide between 2 bowls and top with the broccoli. Serve with naan, if you like.