Creamy Spiced Lentil Curry

a) While the veg roasts, peel and grate the garlic (or use a garlic press).
b) Halve the lime.
c) Drain and rinse the lentils in a sieve.

a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once hot, add the garlic and Zanzibar style curry powder and cook, stirring, for 30 secs.

a) Add the coconut milk, veg stock paste and water for the curry (see ingredients for amount) to the pan.
b) Mix well, then stir in the lentils.
c) Season with salt and pepper, then bring to a simmer and cook for 4-5 mins, stirring occasionally.

a) Add the spinach to the lentils a handful at a time and stir until wilted and piping hot, 2-3 mins.
b) Once the cauliflower and sweet potato are cooked, add them to the lentils and squeeze in a little lime juice.
c) Add a splash of water if the curry is a bit too thick. Taste and season if needed.
d) Cut any remaining lime into wedges.