Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red onion. Finely chop the garlic. Roughly chop the tomato. Chop the cauliflower into small florets. Slice the lemon into wedges. Rinse the red lentils.

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.

Roughly chop the roasted cashews. Divide the mild North Indian lentils between bowls. Top with the turmeric roasted cauliflower and cucumber raita. Garnish with the mint and cashews.