Cauliflower & Lentil Aloo Gobi

While the veggies are roasting, finely chop the brown onion. Finely chop the garlic. Slice the lemon (see ingredients) into wedges. Rinse the red lentils.

In a medium saucepan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the garlic, Mumbai spice blend and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Add the red lentils, coconut milk, water and add the vegetable stock pot. Bring to a simmer, then cover with a lid and reduce the heat to low. Simmer for 15 minutes, then remove the lid and simmer until the lentils are tender, 10 minutes.

When the lentils have 5 minutes of cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, cook a chapati wrap until golden, 1-2 minutes each side. Transfer to a plate lined with paper towel and repeat with the remaining chapati wraps (see ingredients).

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