1 small cauliflower cut into florets
1 tablespoon of olive oil
1 onion finely chopped
2 cloves of garlic finely chopped
1 teaspoon of finely chopped ginger
1 teaspoon of mild chilli powder (optional)
1 teaspoon of ground cumin
1 teaspoon of garam masala
2 teaspoons of ground coriander
2 teaspoons of ground turmeric
1 cup of spinach chopped
400ml of lite coconut milk
1 tin of chopped tomatoes (low salt) (400g/14oz)
1 cup of low salt vegetable stock
1 cup of red lentils (or you can use 400g/14 oz canned)

1. Add the oil to a large casserole dish on medium-high heat. Add the onion and cook for a few minutes or until softened.
2. Add the garlic, chilli, and spices and cook for 1 minute.
3. Add the canned tomatoes, coconut milk, stock and lentils and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, stirring frequently.
4. Add the cauliflower and cook for another 15 minutes.
5. Add the spinach and cook until wilted (a minute or two).
6. Serve.