Preheat oven to 220°C/200°C fan forced. Cut cauliflower into small florets. Cut carrot into bite-sized chunks. Place cauliflower, carrot, a drizzle of olive oil and a pinch of salt and pepper on a lined oven tray. Toss to coat, then bake until tender, 20-25 minutes.

Meanwhile, thinly slice onion. Peel and cut the potato into bite-sized chunks. Finely chop garlic.

In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 4-5 minutes. Add Sri Lankan spice blend, tomato paste, ginger paste and 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Add the water, coconut cream and vegetable stock powder. Stir to combine.

Drain and rinse red lentils. Add potatoes and lentils to the saucepan. Bring to the boil, then reduce heat to low-medium. Cover with a lid and cook until lentils and potatoes are softened and the dhal has thickened, stirring occasionally, 20-25 minutes. Once thickened, stir through the salt, salad leaves, 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, remaining garlic and a pinch of salt and pepper in a small bowl. Slice mini flour tortillas (see ingredients) into 3cm 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 don’t fit in a single layer.

Roughly chop roasted almonds and herbs. Divide potato and cauliflower dhal between bowls. Garnish with herbs, almonds and chilli flakes (if using). Serve with garlic tortilla chips.