Pork, Cauliflower & Lentil Aloo Gobi

• Meanwhile, finely chop brown onion and garlic. • Drain and rinse half the red lentils.

• In a medium saucepan, heat the plant-based butter with a drizzle of olive oil over medium-high heat. Cook pork mince and onion, breaking up pork with a spoon, until just browned, 4-5 minutes. Drain oil from the pan. • Add garlic, remaining Mumbai spice blend and a pinch of chilli flakes (if using). Cook until fragrant, 1 minute. • Add lentils, coconut milk, the water and vegetable stock pot. Bring to a simmer, then reduce heat to low. Cover with a lid and simmer for 15 minutes. • Uncover, then continue to simmer until tender, 10 minutes.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook mini flour tortillas in batches, until golden, 1-2 minutes each side. • Transfer to a paper towel-lined plate.

• When the lentils are ready, add roasted veggies to pan. • Gently stir to combine, then season with salt and pepper to taste.