Cauliflower, Lentil & Coconut Curry - Ainsley Harriott

Ingredients

• 1 tbsp coconut oil or light olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• handful of coriander, leaves and stalks separated, chopped
• 1 tbsp Caribbean curry powder (more or less depending on taste)
• ½ tsp ground turmeric
• 1 medium cauliflower, broken into florets
• 1 x 400g tin lentils, drained and rinsed
• 1 x 400g tin coconut milk
• 125ml water
• 2 handfuls baby spinach leaves
• ½ lime or lemon, for squeezing
• salt and freshly ground black pepper
• 1 x packet of Ainsley Harriott Caribbean-inspired Couscous, to serve