Preheat your oven to 220°C/Fan 200°C/Gas 7. Fill and boil your kettle. Trim the base off the cauliflower. Remove the leaves and set them to one side. Cut the cauliflower into bite-sized florets. Thinly slice the stalk. Scatter the florets and stalk into a roasting tin. Add 1 tsp oil, 1 tbsp Bombay spice blend and a pinch of salt and pepper. Toss to coat, then slide the cauliflower into the oven to roast for 30 mins.

Meanwhile, trim the roots and top 3cm off the leek, halve it, rinse out any grit and finely slice it. Shred the cauliflower leaves. Pour 2 tsp oil into a large pan and warm it to a medium-high heat. Add the leek and cauliflower leaves, and a pinch of salt and pepper. Fry for 5 mins, stirring occasionally, till golden and slightly softened.

While the leek fries, peel and crush or grate the garlic. Peel and finely grate the ginger. Add the garlic, ginger and another 1 tbsp Bombay spice blend to the leek. Fry and stir for 1 min.

Pour 650ml boiling water into the pan. Crumble in the coconut cream. Stir in the chopped tomatoes and dried red lentils. Bring to the boil, then turn the heat down, cover with a lid and simmer for 20 mins, stirring every now and then, till the lentils are tender. If the lentils start to dry out, add a splash of water and turn the heat down.

While the curry cooks, slice the kale leaves off their cores. Roughly shred the leaves.

Stir most of the roasted cauliflower through the curry. Add the kale and stir for 3-4 mins to wilt it. Spoon the curry into a couple of bowls, top with the remaining cauliflower and serve garnished with the coriander leaves