Cauliflower and lentil curry recipe

Put 1 small onion, sliced, a knob of butter and a little vegetable oil into a bowl. Cover with cling film, pierce a few times, then microwave on high (900W) for 5 minutes.

Stir and microwave for a further 1-2 minutes, checking continuously, until golden brown. Set aside to cool.

Meanwhile, cook a 300g pack Indian lentil tadka daal ready-meal according to packet instructions. Boil 200g small cauliflower florets until tender, drain and tip into a bowl. Add the daal, some chopped fresh coriander and a splash of hot water. Gently mix, then season.

Divide between 2 plates and top with the onions and some fresh coriander.