Spiced Lentil Curry

Pop the cauliflower onto a baking tray and sprinkle over the turmeric, a pinch of salt, pepper and oil (amount is specified in the ingredient list). Mix together with your hands to ensure the cauliflower is nicely coated. Leave to the side.

Pour the boiling water (amount specified in the ingredient list) into a pan on medium high heat with half the vegetable stock pot and star anise. Stir to dissolve the stock pot, add the rice and bring back to the boil. Pop a lid on the pan, turn the heat to medium and simmer gently for 10 mins, then remove from the heat and leave to the side for another 10 mins (or until the rest of the meal is ready), still with the lid on!

Heat a drizzle of oil in a saucepan on medium heat and add the onion. Cook until soft, 5-6 mins. Add the garlic, tomato puree and Zanzibar spice (add less if you don't like spice!). Cook for 1 minute then add the remaining stock pot and water (amount specified in ingredient list). Meanwhile, roast the cauliflower in your oven until golden 15-20 mins, then remove from your oven.

Add the potato and bring to a simmer. Simmer, stirring occasionally until the potato is cooked (the potato is cooked when you can easily slip a knife through it), 15-20 mins. While the curry is cooking, roughly chop the coriander. Once the curry is cooked, add the cream and stir through, then add the drained lentils and bring back to the boil. Stir in the spinach until wilted, then remove your pan from the heat.