This is rich + delicious! It makes plenty too – lots of leftovers for lunches or double dinners!!
1 can of coconut milk
1 tin of lentils (if using dry, it will take longer to cook)
1 tin of chopped tomatoes
Teaspoon of ground cumin
Teaspoon of curry powder
Teaspoon of smoked paprika
Teaspoon of chilli powder
Start cooking the rice. Cut up the cauliflower, cover in olive oil, salt + pepper, + roast in the oven for 20 minutes. Cook the onions + garlic till soft + slightly brown; and then add all the ingredients together, except for the spinach – add this at the end for a few minutes to the dahl. Serve with dahl with the cooked rice + roasted cauliflower.