When I moved to Canada most of my cooking was European inspired. I was trained as a chef so lots of influence from the French cuisine. Then I was introduced to Canada with its many cultures and fell in love. Here you can get the best of everything, because Canada’s population consists of people from all the world. I was hugely inspired – Canada is a culinary Mecca.

This recipe has become a favorite in our family It satisfy everyone and is so good served with naan bread and a good mango chutney.

I always add vegetables to this dish and in this version there is spinach and cauliflower, but I often use aubergine, zucchini…… you can use any vegetable you like, really.

2 large shallot onions finely chopped.  I use shallots whenever possible. It is the Rolls Royce of onions, gives a wonderful taste.

3  -4 cloves of garlic. Finely chopped.

3 spoons of finely chopped fresh ginger

2 tablespoons of good curry

1 tablespoon of Garam masala

2 tablespoons of tomato paste

6 ripe fresh tomato chopped

2 cups of green lentils

1 liter  vegetable or mushroom stock

1/2 head of cauliflower separated in to small bites

one bunch of fresh spinach

Big bunch of fresh cilantro

Salt and freshly ground pepper

A squeeze of fresh lime

Saute the shallots, garlic, and ginger, Add the curry and garam masala, add the tomato paste, the fresh tomatoes, the lentils, stir and pour over the stock. Let the dish slowly cook over low heat until lentils are almost tender. Just before the dish is ready add the cauliflower, then the fresh spinach – be careful not to overcook, add freshly chopped cilantro. Taste with salt and pepper.  Serve the dish with warm naan bread,  some good mango chutney and a squeeze of fresh lime.