Peel the onions and thinly slice them. Trim the base off the cauliflower and remove the leaves (you can save these for adding to stir-fries). Chop the cauliflower into small florets. Slice the stalk into small pieces.

Pour 2 tbsp oil into a large pan and warm to a medium heat. Slide in the onion and cauliflower, along with a pinch of salt. Fry for 10 mins, stirring occasionally, till tender and a little golden.

Meanwhile, peel and finely chop the garlic and ginger. Chop the tomatoes into small pieces. Drain the chickpeas and rinse with cold water. Fill and boil your kettle.

Stir the garlic and ginger into the pan along with 1 tbsp korma spice blend. Cook for 2 mins, stirring. Tip in the chickpeas, tomatoes and the dried red lentils. Crumble in the coconut cream and the stock cube. Pour in 1.25 ltrs boiling water and stir. Bring to the boil, then simmer gently for 30 mins.

While the curry cooks, pop the spinach into a large bowl or sink full of cold water and swirl it round to give it a wash. Drain, rinse, then roughly chop the leaves and stalks.

When the lentils are tender, stir through the spinach for 2-3 mins to wilt it. Taste the korma and add a pinch more salt if you think it needs it. Ladle the curry into warm bowls and serve.