Indian Potato & Cauliflower Dhal

• Meanwhile, thinly slice brown onion. • Rinse red lentils. • Finely chop garlic.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 4-5 minutes. • Add Mumbai spice blend, mild North Indian spice blend, tomato paste, ginger paste and half the garlic. Cook, stirring, until fragrant, 1 minute. • Add the water, coconut milk and the salt. Stir to combine.

• Add lentils to the saucepan. Bring to the boil, then reduce heat to medium-low. Cover with a lid and cook, stirring occasionally, until lentils are softened and dhal is thickened, 20-22 minutes. • Once cooked, stir through roasted veggies and season to taste with salt and pepper.

TIP: If the dhal is looking a little dry at any point, just add a splash of water!

• When the dhal has 10 minutes remaining, combine a drizzle of olive oil, remaining garlic and a pinch of salt and pepper in a small bowl. • Slice mini flourtortillas (see ingredients) into strips. • Place tortilla strips in a single layer on a second lined oven tray, then drizzle or brush with the garlic oil. Bake until golden, 8-10 minutes.

TIP: Use two oven trays if your tortilla don't fit in a single layer.