Cauliflower, Butternut & Spinach Dhansak - Ainsley Harriott

Ingredients

• 1 small cauliflower, broken into small florets (approx. 300g)
• 1 tbsp garam masala
• 2-3 tbsp sunflower oil
• 1 large onion, finely sliced
• 2 cloves of garlic, thinly sliced
• 5cm root ginger, peeled and finely grated
• 1-2 green chillies (depending on taste), deseeded and finely chopped
• ½ tsp ground turmeric
• 350g butternut squash, chopped into 2cm cubes
• 100g red split lentils
• 600ml hot vegetable stock
• 1 tbsp curry paste
• 1½ tbsp tamarind paste
• 1 tbsp caster sugar
• salt & freshly ground pepper
• 10 cherry tomatoes, halved
• juice of 1 lemon
• 80g baby spinach leaves
• 2 tbsp chopped fresh coriander
• basmati rice, to serve