1 tablespoon olive oil
1 onion finely chopped
2 garlic cloves crushed
5am piece fresh ginger, grated
1 teaspoon of each: ground coriander, turmeric, garam masala
2 teaspoons ground cumin
1 chilli deseeded and finely chopped ( red or green works well too, but not the very hot red chilli)
½ large cauliflower broken into florets
150g red, orange or yellow lentils (pre soaked and rinsed in water for approx. 1-2 hours)
400g of drained chick peas
150g baby leaf spinach
Handful chopped coriander
200ml tin coconut cream

Heat oil in a large pan and gently fry the onion until soft. Stir in the garlic, ginger, spices and chilli and cook for 1 minute.
Add the lentils and 500-600ml water and bring to the boil. Allow to simmer for approx. 20 minutes. Add the cauliflower and cook for an additional 10 minutes.

Add chickpeas and spinach stirring until the spinach has wilted.
Serve onto plates and top with coriander, S&P to taste.

TIP: Consider combining broccoli and cauliflower floret for more colour. Kale may also be used instead of spinach and coconut yogurt can be used instead of coconut cream.

Eat alone or as a large side dish to some rice and meat, fish tofu