Cauliflower and spinach dahl

Step 1
Heat the olive oil in a large saucepan over a medium heat.

Step 2
When hot, add the mustard seeds and cook for one minute.

Step 3
Add the onion, garlic, ginger and fry for 5 minutes.

Step 4
Add the curry powder, turmeric, ground coriander and paprika and fry for another minute.

Step 5
Add the stock, lentils and chickpeas and stir to combine.

Step 6
Bring to a simmer and then cover and reduce heat to medium low and cook for 20 minutes.

Step 7
Fold through the cauliflower, cover again and cook for another 8 minutes.

Step 8
Add the spinach and fold through.

Step 9
Serve topped with fresh coriander.

Serving suggestion: Serve with Naan bread or steamed rice.

Food safety tip: If you are taking leftovers for lunch, dahl needs to be kept hot so pack in a thermos.