Preheat oven to 180C/ Gas 4. Break the cauliflower into bite-sized florets. Toss in 1 tbsp of vegetable oil snd season with salt snd pepper. Place in the oven and roast for 15 minutes or until cooked.

In a large saucepan add the vegetable oil and spices and cook briefly to release their aromas. Add in the chopped onion and cook for approximately 5 minutes on a medium heat until softened.

Add in the garlic and cook for 1 minute before adding in the lentils and the stock liquid. Turn up the heat and cook with a lid on for about 10 minutes. Stir often as to not let the lentil catch on the bottom. (They will if you aren’t careful!)

Meanwhile, make your pickled red onion by placing your finely sliced red onion in a small bowl. Cover with the juice of one lemon and season with a pinch of salt. Massage the onion in the juice for 30 seconds and then leave whilst the lentils cook to marinate in the lemon and salt mixture.

After the lentils have cooked for about 10 minutes add in the coconut milk. Turn the heat back down to medium and simmer with the lid off for a further 8-10 minutes so the sauce can thicken a little. If the lentils get too thick just add a little water to loosen.

To serve spoon the spiced lentils into a bowl and top with the roasted cauliflower, chopped coriander, natural yoghurt and pink pickled onions. Add finely sliced red chilli if using. Enjoy.