Spiced cauliflower dhal

Instructions

1 Place lentils, cauliflower, 1 teaspoon curry powder and 1½ cups water in a saucepan, then bring to the boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 10–12 minutes or until lentils are tender and mixture is thick.

2 Meanwhile, heat oil in a small saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, ginger, chilli, turmeric and remaining curry powder and cook, stirring, for 2 minutes. Transfer spice mixture to lentils, stirring to combine.

3 Add peas and cook, stirring occasionally, for 2–3 minutes or until tender. Add spinach, stirring until just wilted. Divide dhal among serving bowls, top with yoghurt and serve with poppadums.