Coconut Lentil Dal with Cauliflower

Heat the oven to 220°C conventional or 200°C fan. Toss the cauliflower with the vegetable oil, garam masala and fine sea salt, then roast on a large tray for 28 to 32 minutes, turning once, until browned at the edges.

Meanwhile, warm the vegetable oil in a saucepan. Cook the onion for about 7 minutes, until soft. Add the garlic and fresh ginger and cook for 1 minute more.

Stir in the mild curry powder, ground turmeric and chilli flakes for 30 seconds. Add the red lentils, full-fat coconut milk, vegetable stock, tomatoes and fine sea salt.

Bring to a simmer and cook uncovered for 22 to 25 minutes, stirring often, until the lentils are soft and the dal is creamy. Add a splash of water if it thickens too quickly.

Stir in the zest and juice of half the lime. Taste and adjust the salt, then cut the remaining lime into wedges.

Spoon the dal over the cooked basmati rice and top with the roasted cauliflower, coconut yogurt, fresh coriander and lime wedges.