Ingredients | Serves 4

Ingredients | serves 6 (ish)

Roasted cauliflower: 

1 cauliflower + leaves

1 tsp turmeric

1 tsp ground cumin

Generous punch cumin seeds

Olive oil to drizzle 

Soup:

2 tbsp ghee

½ tsp mustard seeds

Pinch cumin seeds

4 cardamom pods (bash to open)

1 brown onion, diced

3 large cloves garlic, grated

15g peeled ginger, finely chopped

1 large aubergine, sliced into small cubes

1 tsp turmeric

½ tbsp garam masala

2 tsp curry powder

1 tsp ground coriander

300g red lentils (soak in water whilst you are prepping and cooking and then drain water)

1 litre chicken stock (I used homemade and I added some blended carrot and celery from the stock but this is optional)

1 tin coconut milk (I only used the creamy part and didn't use all the water)

2 tbsp apple cider vinegar (or lemon)

1-1 ½  tbsp honey 

Small bunch fresh coriander

To serve: I like to serve with some mint yoghurt (fresh mint, yoghurt and cider vinegar) and some extra virgin olive oil

Method

1. Set oven to 200C. Slice cauliflower into small floretters (making sure the stem isn't too thick) and and to a roasting tray along with the leaves. Top with spices, a generous drizzle of olive oil and some salt. Toss everything with your hands to make sure everything is coated. Place in the oven for 15 minutes. Stir everything. Return to the oven for another 10-15 minutes until golden brown and cooked through. 

2. Place a wide saucepan on medium heat. Add the ghee and when melted add the mustard and cumin seeds as well as the cardamom. Let these warm through and when the seeds start to pop add the onions along with some salt. Cover with a lid. 

3. When the onions are translucent add the ginger and garlic. Cook for 2 minutes

4. Stir in the aubergine and add some water (about 2 tbsp) to prevent burning and to help steam the aubergine. 

5. After a couple of minutes stir in the spices and let this all combine before adding the lentils 

6. Pour in the stock and the coconut milk and stir. Cover with a lid and let this simmer gently until the lentils are cooked - about 20 minutes

7. Add some honey, salt and apple cider vinegar to taste. Check seasoning before removing from the hob. Top with coriander leaves and then let this sit and infuse for a few minutes before serving with mint yoghurt, roasted cauliflower and a drizzle of extra virgin olive oil