Cauliflower Tagine with Lentils and Olives
Cauliflower Tagine with Lentils and Olives



  • 1 tbsp oil
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 1 tbsp chilli powder
  • 1 tsp cumin
  • 2 tsp ground coriander
  • 400g tin of chopped tomatoes
  • 2 tbsp tomato purée
  • 12 big black olives, halved
  • 1 tbsp vegetable bouillon powder
  • 4 carrots, chopped
  • 1 cauliflower, cut into florets
  • 400g can of green lentils
  • ½ pack of coriander, chopped
  • 200g couscous, cooked to pack instructions, to serve
  • Heat the oil in a large pan, and stir-fry the onion and garlic to soften. Add the spices, pour in the tomatoes along with 1 can full of water, and stir in the tomato purée, bouillon powder, and olives. Add the carrots and cauliflower, then cover and cook for 15 mins. Stir in the lentils (with the liquid from the can) and the chopped coriander. Serve with couscous.
30 mins
4 serving

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