Preheat your oven to 200°C.
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 large frying pan on medium heat (no oil). Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
Transfer to a bowl and set aside.

Pop the (now empty) frying pan back on medium heat with a drizzle of oil.
Once hot, add the onion and sugar (see ingredients for amount). Season with salt and pepper, then fry until soft and sweet, 8-10 mins, stirring occasionally.

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, then pour in the coconut milk, water for the dal (see ingredients for amount), vegetable stock paste and lentils. Bring the mixture to a simmer and cook until the sauce has 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. Sprinkle over the toasted almonds to finish. Enjoy!