North Indian Style Cauliflower & Lentil Dal

Pop the (now empty) frying pan back on medium heat with a drizzle of oil.
Once hot, add the onion and sugar (see ingredients for amount). Season with salt and pepper, then fry until soft and sweet, 8-10 mins, stirring occasionally.

Halve any large cauliflower florets and pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the North Indian style spice mix. Toss to coat, then spread out in a single layer.
When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

Once the onion has caramelised, add the garlic, tomato puree and remaining North Indian style spice mix to the pan. Stir-fry for 1 min.
Stir in the coconut milk, water for the dal (see ingredients for amount), vegetable stock paste and lentils, then bring to a simmer and cook until the sauce has thickened, 8-10 mins.
Meanwhile, halve the lime.

Once thickened, add the spinach to the dal a handful at a time until wilted and piping hot, 2-3 mins.
Remove from the heat and squeeze in some lime juice. Taste and add salt, pepper and more lime juice if needed.