Ainsley Harriott served up a tasty cauliflower, butternut squash and spinach dhansak vegetarian curry for a Friday night on This Morning.

The ingredients are: 1 small cauliflower, broken into small florets (approx. 300g), 1 tbsp garam masala, 2-3 tbsp sunflower oil, 1 large onion, finely sliced, 2 cloves of garlic, thinly sliced, 5cm root ginger, peeled and finely grated, 1-2 green chillies (depending on taste), deseeded and finely chopped, 350g butternut squash, chopped into 2cm cubes, ½ tsp ground turmeric, 1 tbsp curry paste, 1 ½ tbsp tamarind paste, 100g red split lentils, 600ml hot vegetable stock, 1 tbsp caster sugar, Salt & freshly ground pepper, 10 cherry tomatoes, halved, Juice of 1 lemon, 80g baby spinach leaves and 2 tbsp chopped fresh coriander.

To serve: Basmati rice.

See Ainsley’s recipes in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.