Heat oven to 180C/160C Fan. Spread the cauliflower and broccoli out on a tray and cook for 30 mins, stirring halfway through. Cook the rice as per the packet instructions.
Meanwhile start the dhal; add the red lentils, sliced garlic, turmeric, ground cumin and vegan spread to a pot, add boiling water to cover the lentils. Cover and simmer for 20 mins stirring occasionally.
In a high-sided pan heat the sunflower oil, add the red onions and cook gently for 5 mins.
Add the garlic and cook for 1 min then add the rest of the spices and ginger. Cook for a further minute.
Add a little of the tinned tomatoes to the spices and mix to make a paste. Cook for 30 seconds and then slowly add the rest of the tin. Cook for 15 mins on a low to medium heat, stirring occasionally.
Once the cauliflower and broccoli are ready add them to the tomato curry sauce and mix.
Serve on a plate with the dhal and rice. Sprinkle it all with the coriander/cilantro leaves