Cauliflower olive lentil tagine

Ingredients

• 1 tbsp rapeseed oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp chilli powder
• 1 tsp ground cumin
• 2 tsp ground coriander
• 400g can chopped tomatoes
• 1 lemon, zest removed with a potato peeler then chopped
• 2 tbsp tomato purée
• 12 Kalamata olives, halved
• 1 tbsp vegetable bouillon powder
• 4 large carrots, cut into batons
• 1 small cauliflower, cut into florets
• 400g can green lentils
• ⅓ small pack fresh coriander, chopped
• 200g bulgur wheat

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