We've whipped up a kid-friendly vegetarian daal that's not too hot or spicy. We've sneaked a bunch of finely chopped cauliflower into this Indian classic, and our little veggie detectives never even noticed! We're serving the daal with naan breads and creme fraiche. We've used ready-made cauliflower rice, which you'll find in bags in most vegetable sections. You can also just blend rinsed cauliflower until super fine. Enjoy!

Directions

1. Preheat your oven to 180 degrees fan assisted, or get out your toaster for the naan.

2. Rinse the lentils well, and boil in the water with the crumbled stock cube. Stir frequently so it doesn't burn.

3. Chop onion and garlic and sweat both on a pan with some olive oil, along with curry, cumin and cauliflower rice and let it cook while stirring for a few minutes.

4. Add chopped tomatoes and let the lot simmer for about 10 minutes, until the lentils are tender and cooked out. Season with salt and pepper.

5. Warm naan in the oven or toaster.

6. Serve the yummy daal with toasty naan, creme fraiche and fresh coriander (if you're into that sort). Enjoy!

Tip

Tasks for younger kids in the kitchen: Let your kids help sweat the onion and garlic on a pan. They can also help taste and season the dish, as it can seem quite foreign to the smallest of tastebuds. And in those cases, it always helps when the kids got to help with tasting!