a) Preheat your oven to 210°C.
b) Pop the cauliflower florets and diced sweet potato on two separate baking trays. Sprinkle the ground cumin over both of them.
c) Drizzle with oil and season with salt and pepper. Toss to coat.
d) Roast in your oven until browned and tender, about 18 mins.

a) Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
b) Roughly chop the coriander (stalks and all). Halve the lime.
c) Drain and rinse the lentils in a sieve.

a) Heat a drizzle of oil in a large saucepan over medium-high heat.
b) Once hot, add the shallot and cook, stirring, until softened, 2-3 mins.
c) Add the garlic and Zanzibar style curry powder and cook, stirring, 1 min.

a) Add the coconut milk, stock paste and water (see ingredients for amount).
b) Mix well then add the lentils.
c) Season, 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 all wilted and piping hot, 2-3 mins.
b) Once the cauliflower and sweet potato are cooked, add to the lentils and stir through with half the coriander and a squeeze of 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.

a) Divide the curry between bowls.
b) Top with the remaining coriander and serve with the lime wedges for squeezing over. Enjoy!