3 tbsp coconut oil
2 cloves garlic
1 tbsp ground curry powder
1/2 tbp ground cardamon
1/2 tbsp mustard seeds,
1/2 tbsp coriander seeds
1 large chunk (5 cm) fresh ginger
1 cauliflower (approx 500 g) 1 cup red lentils
1 litre of vegetable stock
1 tsp apple cider vinegar
2 tbsp coconut oil
2 tsp mustard seeds
2 garlic cloves, finely sliced
2-3 handfuls spinach
Heat coconut oil, onion and garlic in a large saucepan on low/medium heat. Add the curry powder, grind the extra spices in a mortar and add those.
Stir constantly with a wooden spoon until it smells fragrant, but be careful so the spices do not burn. If it feels too dry add a spoonful, or more, of water.
Break the cauliflower into florets and chop the stem finely.
Add the lentils - atir and sauté for about a minute before adding the stock. Let simmer for 30 minutes or until the lentils are starting to dissolve and the cauliflower florets are tender.
Add apple cider vinegar and salt to taste.
Heat coconut oil in a skillet. Sauté mustard seeds and garlic on low/medium heat until golden and fragrant. Add spinach and turn off the heat. Stir until wilted.
Serve in bowls with a dollop of coconut yogurt and top with garlicky spinach and tomato salad.