Preheat your oven to 200°C. Halve, peel and thinly slice the onion. Trim the ends from the carrot, halve lengthways then cut lengthways again into 1cm wide strips. Chop into small 1cm chunks. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Drain and rinse the lentils in a sieve.

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.

Spoon the dal into bowls and top with the golden cauliflower. Sprinkle over the remaining coriander and enjoy!