Ingredients - 

2 tsp turmeric

1 tsp chilli powder

2 tsp ground cumin

1 tbsp coconut oil

1 onion, roughly chopped

2 cloves garlic

3cm fresh grated ginger

400 ml coconut milk

1 x 400g can chickpeas, drained

150g dried red lentils

100g spinach

Salt & pepper

 Method - 

Start by frying the onion, and garlic in some coconut oil. Add turmeric, cumin, and cayenne pepper and stir through coating onions and garlic. Add lentils, chickpeas & veg stock. Put on low heat and simmer for 20-25 mins. Whilst simmering, place cauliflower in a food processor until the consistency looks like rice. Squeeze lemon and add parsley mix through to avoid browning. Take off the heat add the Cavolo Nero and allow to wilt.