NZ Indian Roasted Cauliflower

While the onion is pickling, cut the cauliflower into small florets. Cut the carrot into 3cm chunks. Place on a lined oven tray. Drizzle with olive oil, spread over the Bengal curry paste and sprinkle over the brown mustard seeds and 1/2 the turmeric. Season with a pinch of salt and pepper and toss to coat. Roast until tender and browned, 20-25 minutes.

While the cauliflower is roasting, drain and rinse the lentils. Finely chop the garlic.

Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Set aside in a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the coconut cream and remaining turmeric, stir well to combine. Add the lentils and cook until warmed through, 2-3 minutes. Remove from the heat, stir in the baby spinach leaves and season to taste. TIP: add a splash of water if your sauce is too thick!