Turmeric Roasted Cauliflower

Meanwhile, separate the cauliflower into small florets (like little trees). Halve any large florets. Mix the turmeric with the olive oil (see ingredients for amount) in a large bowl, season with salt and pepper. Add the cauliflower and toss to coat in the mixture. Tip the cauliflower onto a baking tray. When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

Heat a drizzle of oil in a saucepan on medium-high heat. Once hot, add the onion and cook until slightly softened, 2-3 mins, then add the carrot, stir together and cook until tender, 4-5 mins more. Add the curry powder, garlic, ginger and tomato puree. Stir and cook for 2 mins, then pour in the coconut milk and water for the curry (see ingredients for amount). Stir in the vegetable stock paste and lentils.

Bring the mixture to a simmer and cook until the carrot is tender and the flavours have developed, 8-10 mins. Meanwhile, roughly chop the coriander (stalks and all) and halve the lime.

Once cooked, add the spinach in handfuls and stir to wilt, 2-3 mins. Remove from the heat, add half the coriander and a squeeze of lime. Taste and add salt, pepper and more lime juice if you feel it needs it.