Mild North Indian Lentil Bowl with Turmeric Roasted Cauliflower & Cucumber Raita

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the red onion and cook until softened, 3-5 minutes. Add the garlic, tomato, tomato paste and mild North Indian spice blend and cook until fragrant, 1-2 minutes. TIP: Frying the tomato paste deepens its flavour.

Add the red lentils, water, honey and vegetable stock pot. Bring to the boil, then reduce the heat to a simmer. Cover with a lid or foil and cook, stirring occasionally, until the lentils are softened, 20-22 minutes. Add the baby spinach leaves, stir until wilted and season to taste. Remove from the heat. TIP: Add a little water if the lentils look dry.

While the lentils are cooking, combine the turmeric (see ingredients), the salt, a squeeze of lemon juice, 1/2 the Greek-style yoghurt and a drizzle of olive oil in a medium bowl. Add the cauliflower florets, toss until well coated and season with pepper. Transfer to a lined oven tray and roast for 15-20 minutes. TIP: The cauliflower will char slightly, this adds to the flavour!

While the cauliflower is roasting, finely chop the cucumber. Pick and roughly chop the mint. In a second medium bowl, combine the cucumber, remaining Greek-style yoghurt and a squeeze of lemon juice. Season with salt and pepper.