Place all the spice paste ingredients in a food process and process to a rough paste. Heat the oil in a large, heavy based pan. Fry the paste for 5 minutes, stirring constantly, taking care not to let it stick. Add the lentils, peas and stock. Bring to the boil, cover and simmer for 20 minutes.
Stir in the tomatoes and cauliflower and simmer for a further 30 minutes until the lentils and cauliflower are tender. Stir in the spinach and cook for 2-3 minutes until the spinach has wilted.
Serve immediately with basmati rice tossed with fried onion and finely chopped pistachio nuts.
A lentil curry with vegetables. Serve with basmati rice.