North Indian-inspired vegetarian thali recipe

Ingredients

For the simple lentil dhal

• ½ tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped​
• 1 thumb-sized piece of ginger, grated
• 4 tbsp mild curry paste
• 1 tbsp tomato paste
• 80g red lentils, rinsed
• 450ml hot vegetable stock
• Finely grated zest and juice ½ lime plus wedges to serve
• 3 tbsp finely chopped coriander

For the creamy turmeric cauliflower curry

• 300g potatoes, peeled and cut into 2cm cubes
• 300g cauliflower, trimmed and cut into small florets
• ½ tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed​
• ½ tsp cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 1 cinnamon stick​
• 1 red chilli, finely sliced
• 200g natural yogurt
• 150ml hot vegetable stock
• 1 tsp black onion seeds
• coriander leaves, to serve

For the warming spinach curry

• ½ tbsp vegetable oil
• 1 large onion, finely sliced
• 3 garlic cloves, finely chopped
• Large thumb ginger, peeled and grated
• 1½ tsp ground cumin
• 1 tsp ground turmeric
• 2 tsp garam masala
• 1 tbsp tomato purée
• 200ml vegetable stock
• 250g spinach
• 2 tbsp finely chopped coriander

To serve

• 4 paratha (optional)
• 190g jar raita dip, to serve (optional)

For the Heated Highball

• 35ml Laphroaig 10
• 15ml lime juice
• 15ml sugar syrup
• 70ml ginger ale