In a medium saucepan over low-medium heat, add the olive oil and onion and saute for 3 minutes until the onion begins to golden.
Add the ginger and chilli and saute for another 2 minutes.
Next, add the ground turmeric and coriander and saute for a further minute until aromatic.
Add the split peas, coconut milk, salt and pepper, stirring to combine.
Cook for 20-25 minutes, until the split peas are soft and ready. If more liquid is needed, add water as necessary.
Just before the dahl is finished, heat the cauliflower rice in a frying pan with a drizzle of olive oil. Season with salt and pepper.
Stir the spinach through the dahl to wilt it.
Serve the dahl alongside the cauliflower rice.