Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Drain and rinse the lentils in a sieve.

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, 10-12 mins. 

Add the sugar for the onions (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. 

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, veg stock paste, lentils, chicken and water for the dal (see pantry for amount), then bring to a boil. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Lower the heat, then cook until thickened and the lentils are tender, 10-12 mins. Add a splash of water if it's too thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

When the cauliflower has 5 mins remaining, remove the tray from the oven. Drizzle over the honey (see pantry for amount), toss to coat, then roast for the remaining time.

Meanwhile, halve the lime (see ingredients for amount).

Once thickened, add the spinach to the dal a handful at a time until wilted and piping hot, 1-2 mins. 

Remove from the heat and squeeze in some lime juice. Taste and add salt, pepper and more lime juice if needed.

Spoon the dal into your serving bowls and top with the roasted cauliflower.