1. Heat 5ml olive oil in a pot over medium heat. 2. Add 25g diced onion and cook until translucent, about 3 minutes. 3. Add 3g minced garlic and 5g grated ginger. Cook for 30 seconds. 4. Add 3g curry powder, 1g turmeric, and 1g cumin. Stir for 30 seconds until fragrant. 5. Add 50g diced carrot and cook for 2 minutes. 6. Add 50g dry red lentils, 120ml vegetable broth, and 120ml light coconut milk. Bring to a simmer. 7. Cover and cook for 15 minutes, stirring occasionally. 8. Add 70g cauliflower florets and cook for another 10 minutes until lentils and vegetables are tender. 9. Stir in 30g fresh spinach and cook until wilted, about 1-2 minutes. 10. Season with a pinch of salt and 1g black pepper. 11. Remove from heat and stir in 5ml lime juice. 12. Serve garnished with 5g chopped cilantro.