Serves 4

Stir in garlic and ginger paste, chilli, coriander stalks and 1 tbsp olive oil, and sizzle for a few mins until fragrant. Stir in the lentils, coating them in the spices, then add coconut milk and turn up the heat so it bubbles. Cook until the lentils have absorbed some of the coconut milk, then pour in the lime juice and season.

3 Divide the dhal into four bowls, top with the cauliflower and coriander leaves. Recipe brought to you in association with BBC Good Food Magazine.