Spinach and red lentil dhal

Instructions

1. In a medium saucepan, place lentils, cauliflower, 2 teaspoons of the curry powder and 3 cups of water over medium-high heat, and bring to the boil. Reduce heat and simmer, stirring occasionally, for 15–20 minutes, or until lentils are tender and mixture is thick.
2. Meanwhile, in a small saucepan, heat oil over medium heat. Cook onion, stirring, for 5 minutes, or until softened. Add garlic, ginger, chilli, mustard seeds and remaining curry powder and cook, stirring, for 2 minutes, or until fragrant.
3. Stir spice mixture into lentils. Add peas and cook, stirring occasionally, for 2–3 minutes, or until peas are tender. Stir in spinach until just wilted. Serve with poppadums and a dollop of yoghurt.