Green Dal

40 minutes

1. Heat the oven to 200°C. Cut cauliflower(1 item) into florets and place them on a baking tray. Drizzle with olive oil(2 tbsp), salt(to taste), and black pepper(to taste). Roast for 15 minutes until golden.
2. Pour vegetable stock(1 L) into a large pan and bring to a boil. Rinse red lentils(500 g) well and add them to the stock. Grate in ginger(20 g) and garlic cloves(3 items). Add curry powder(2 tsp) and simmer for 15 minutes until the lentils are soft.
3. In a blender, combine coconut milk(400 ml) and coriander(50 g). Blitz until smooth, then stir into the lentil mixture. Season with salt(to taste) and black pepper(to taste). Once the cauliflower is roasted, toss it with mango chutney(2 tbsp).
4. Finely slice red chillies(2 items). Stir baby spinach(260 g) into the dal and top with the roasted cauliflower. Garnish with the sliced chillies, extra coriander, and a drizzle of coconut milk if desired.
5. (optional) Serve with naan or rice for a heartier meal.