Serves 4 with another dish

Ingredients

• 1 onion/leek, Sliced finely
• 2 carrots, diced
• 2 cloves garlic, finely chopped
• 1 tbsp curry powder
• 1 tsp smoked paprika
• 1 tsp mustard seeds
• 200g Split red lentils (or 100g Urid dhal, 100g split red lentils)
• 6 apricots, chopped (Optional)
• 100g coconut cream block + 500 ml boiling water
• 3 tbsp almond milk
• 250g cauliflower, cut into florets / chunks
• 250g broccoli, cut into florets / chunks
• 150g spinach
• Salt and pepper to taste

Roast or sauté the cauliflower and broccoli until browned and softened and set aside.
Sauté the onion/leek in the pressure cooker for a couple of minutes, then add the mustard seeds and garlic stirring for another minute or two. 
Add the coconut milk and the lentils and stir to ensure that it doesn’t stick.  Add the curry powder and smoked paprika and stir to combine.
Put the lid on and bring up to pressure, and cook for 7 minutes.
Remove from heat and leave to release naturally (approx. 10 minutes)
Release any additional pressure left and remove the lid carefully.  Put back onto the heat and stir, adding the Almond milk, and spinach or any additional liquid required to get the right consistency. 
Taste and season, then finally add in the roasted/sauted vegetables and stir through to ensure they are hot.
Serve with toasted flaked almonds and either a bread or another side.