Lentil And Spinach Dahl With Roasted Cauliflower

To make the Dahl, gently fry onion, garlic and carrot until soft but not coloured. Now add the spices and cook for another minute to release the flavour of the spices. Add the lentil, tomato, and stock, simmer until the lentils are tender but not mushy. Whilst the Dahl is cooking, toss the cauliflower in the oil, curry powder and poppy seeds and roast in the over until tender. Just before serving add the spinach to the dahl and stir to wilt. Dived the dahl between serving bowls, top with some of the roasted cauliflower and finish with the minted yoghurt dressing and a little fresh coriander and shredded fresh chilli.