North Indian Style Cauliflower & Lentil Dal

Heat a drizzle of oil in a medium saucepan on medium heat

Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins. 

Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

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, vegetable stock paste, lentils and water for the dal (see pantry for amount), then bring to a simmer and cook until thickened, 8-10 mins. Add a splash of water if it gets too thick.

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.