Serves: 4 Protein: 26g per serving

Ingredients:
400g cauliflower florets
4 tsp olive or coconut oil
2 tsp turmeric
2 tsp cumin seeds
2 small onions, chopped
4 cloves garlic, chopped
2 tsp grated ginger
400g cooked green or brown lentils
400ml coconut milk
150g spinach
Juice of 2 limes
Sea salt

Method:

1. Heat oven to 200°C. Toss cauliflower with oil and turmeric. Roast for 20 minutes.

2. Heat a little oil in a pan, add cumin, onion, garlic, and ginger. Cook until soft.

3. Add lentils, coconut milk, and roasted cauliflower. Simmer for five minutes.

4. Add spinach and lime juice, season, and serve warm.

Why it works:
Fibre-rich and anti-inflammatory, this curry supports gut-liver balance and hormone metabolism. Lentils stabilise blood sugar and provide slow energy for mental steadiness.