October – Cauliflower dahl with coriander and chilli yoghurt

Ingredients

• 1 large cauliflower approx. 850g without leaves
• 2 tbsp. olive oil
• 5 carrots approx. 500g, peeled quartered length wise and cut into ½ cm chunks
• 1 tsp. smoked paprika, ground cumin, turmeric, ground coriander
• 2 tsp. mild curry powder
• 1 vegetable stock cube dissolved in 400ml boiling water
• 150g onion, finely diced
• 190g red lentils
• 1 x 400ml tin light coconut milk
• 2 x 400g tins chopped tomatoes
• 200g Greek yoghurt
• 1 bunch coriander, chopped
• 1 red chilli, finely chopped
• 4 poppadums