Masala baked caulifower:

1. Preheat the oven to 200C fan.
2. 2
   Mix the spices and oil in a bowl with plenty of seasoning. Brush onto the cauliflower quarters and leaves, adding a little more oil if needed. Bake in the oven for 35 to 40 minutes until golden, turning the cauliflower and ruffling the leaves halfway through.

Baked aubergines in spiced oil:

1. Preheat the oven to 200C fan.
2. 3
   Mix the aubergines, spices and oil in a roasting tin, coating the aubergine pieces well. Sprinkle with plenty of salt and bake in the oven for 30 to 35 minutes until golden.

Ginger and turmeric dahl:

1. Melt the coconut oil in a large saucepan over a medium heat.
2. 4
   Add the ginger, spices and plenty of seasoning and fry for 2 to 3 minutes. Add the lentils and cook for a further 1 minute.
3. 5
   Crumble in the stock cube, pour in the coconut milk and hot water, bring to a simmer and cook for 15 minutes until the lentils are soft, adding more water if necessary to stop it drying out.
4. 6
   Add the spinach for the last 2 minutes of cooking to gently wilt.

Speedy saag:

1. Place the chopped spinach, kale and spring greens in a large pan. Add the hot water and plenty of salt and pepper, and simmer for 15 to 20 minutes until broken down. Blend with a stick blender; the mixture should be fairly thick (you can add a tablespoon of coconut yoghurt to thicken, if needed).
2. 7
   Meanwhile, in a small pan over a medium heat, make the tarka (a spiced oil mix). Add the oil, curry leaves, spices and some salt to the pan and cook for a few minutes until the mustard seeds begin to pop. Then throw over the saag in the pan to serve.

To serve:

1. Whip the coconut yoghurt with the lemon juice and salt to taste and dust with a pinch of garam masala to serve.
2. 8
   Serve with brown basmati rice, flatbreads and mango pickle.

Extracted from COOKS by Dr Rupy Aujla (Ebury Press, £22) Photography by David Loftus

Healthy Eating Recipe Books — The Doctors Kitchen