spinach and cauliflower dhal

Serves 4

200g red lentils

1 onion, finely sliced

2 cloves garlic, crushed

1 tsp tomato puree

1 green chilli, finely chopped

1 tsp yellow mustard seeds

2 tsp garam masala (see note below)

1 tsp tumeric

300g fresh spinach

1 small cauliflower, broken into small florets

800ml chicken stock

Squeeze of lemon juice

Fresh coriander

Heat a generous slug of olive oil over a moderate heat in a large casserole pan and add the onion. Cook for five minutes, then add the garlic and chilli and continue to sweat unti softened and translucent.

With the pan still on the heat, add the tomato puree, mustard seeds, garam masala and tumeric and fry for two minutes more, stirring to stop the onion and spices sticking to the bottom of the pan. If it seems very dry, add another slug of olive oil and then the lentils, stirring well while cooking for a further minute.

Add 400ml of the chicken stock, bring to a gentle simmer, stir, cover and leave to cook for five minutes. Add the cauliflower florets and another 300ml of stock along with plenty of salt and pepper. Stir again, cover with a lid and leave it to very gently simmer for 12–15 minutes.

Meanwhile, wash the spinach and place in a large pan over a moderate to high heat. Cover with a lid and allow to steam until the spinach has has completely wilted but is still bright green. This should take only two or three minutes. There should be enough moisture left on the leaves after washing to steam the spinach but if it looks dry then add a little more. Once wilted, place the spinach in a colander and squeeze out all of the moisture you can.

Keep stirring and cheking the lentils and caulifower, which after 12 minutes should be nearly cooked. Add more stock if needed to keep it to a thick but not dry consistency. When the cauiflower is tender and the lentils completely cooked, gently stir in the spinach and lemon juice and taste to check the seasoning. Allow to stand for a few minutes while you roughly chop the coriander.

Serve with naan bread, chapati or rice (or all three), a handful of coriander and some natural yoghurt.