• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Cut carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, peel and cut potato into bite-sized chunks. Finely chop garlic. • Rinse red lentils. Drain bamboo shoots (see ingredients).

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook Mumbai spice blend, tinned tomatoes, ginger paste and half the garlic, stirring, until fragrant, 1 minute. • Add the water, light coconut milk and vegetable stock powder. Stir to combine.

• Add potato and lentils to the saucepan. Bring to a simmer, then cover with a lid and cook, stirring occasionally, until thickened and the lentils and potatoes are soft, 20-22 minutes. • Stir through the salt, salad leaves, bamboo shoots,roasted veggies and a pinch of pepper until warmed through. Season to taste. TIP: If the dhal is looking a little dry at any point, just add a splash of water.

• When the dhal has 10 minutes remaining, combine a generous drizzle of olive oil, the remaining garlic and a pinch of salt and pepper in a small bowl. • Slice mini flourtortillas into 3cm-thick strips. Place tortilla strips in a single layer on the lined oven tray and drizzle or brush with the garlic oil. • Bake until golden, 8-10 minutes. TIP: Use two oven trays if your tortilla strips don’t fit in a single layer.

• Roughly chop herbs. • Divide Indian potato and cauliflower dhal between bowls. • Garnish with herbs. Serve with garlic tortilla chips. Enjoy!