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, 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.

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.

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

Enjoy!