Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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Preheat the oven to 220°C / 200°C fan, then take out a large roasting tray and two saucepans. 

STEP 2

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Cut any larger pieces of cauliflower so they're all roughly 1.5-2cm squared in size. Place into your roasting tray, add a drizzle of oil, season with the spice mix (add half if you don't like too much spice!), salt and pepper and give everything a good toss to coat. Roast for 15-20 minutes or until golden and tender.

STEP 3

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Add the daal sauce, red lentils and 300ml of water to your other saucepan and cook for 10-15 mins until the lentils are soft and tender. Stir occasionally while cooking and add a splash of water as needed if it reduces too much or starts to stick. Season to taste with salt.

STEP 4

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Remove any hardy stems from the cavolo nero then chop into bitesized pieces. Once the cauliflower has had 10 minutes in the oven, add the kale to one side of the roasting tray, toss in a little oil, season with salt and roast for the final 5 minutes of cooking time, or until the kale is nice and crispy.

STEP 5

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Place the rice in a small saucepan and cover with 2x its volume in water. Bring to the boil, then reduce the heat and cover. Allow to cook for a further 8-10 minutes or until tender.

STEP 6

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Divide the daal between serving bowls, top with crispy cavolo nero, roasted cauliflower, a squeeze of fresh lime juice and a dollop of creamy coconut yoghurt. Serve alongside your fluffy rice and enjoy!