INGREDIENTS (4 servings)
3 tbsp coconut oil / 1 tbsp garlic-ginger paste / 1 green chili / 350 g red split lentils / 1 and a half tsp ground turmeric / 1 head of cauliflower, florets only / 1 tsp garam masala / 2 tsp mustard seeds / 2 tsp cumin seeds / salt / 120 g cashew nuts / handful of cherry tomatoes / 200 g baby spinach / lemon juice
Melt 1 tablespoon of coconut oil in a saucepan, stir in the garlic-ginger paste and the green chili finely chopped. Cook for 1 minute then tip in the lentils and ground turmeric. Stir everything and cover with water (5 cm over the surface). Bring to a boil then simmer for 30 minutes. While the dal is simmering, heat the oven at 220 C. Cut the cauliflower into smallish florets. Melt the remaining coconut oil in a large bowl, stir in the garam masala, mustard seeds and cumin seeds with some salt. Drop the cauliflower and toss so that each floret gets coated in spices. Tip the cauliflower onto a large baking tray and roast in the oven. After 15 minutes, tip the cashews into the baking tray and return to the oven for 10 minutes to toast them. When the dal is cooked, stir in the cherry tomatoes and spinach, when the spinach is wilted, squeeze the lemon juice and season with salt. Spoon the dal into bowls and top with the spice cauliflower and cashew nuts.