Heat your oven to 220°C/Fan 200°C/Gas 7. Trim the base off the cauliflower and slice into bite-size florets. Scatter into a large roasting tin and sprinkle over 1 tsp mild curry powder and a good pinch of salt and pepper. Toss with 1 tbsp oil till well coated, and slide into the oven to roast for 25 mins, turning halfway, till caramelised and slightly charred.

While the cauli florets roast, peel and slice 1 onion. Peel and crush or finely grate 2 of the garlic cloves. Separate the coriander leaves from the stalks and finely slice the stalks (keep the leaves for later). Thinly slice the chilli on an angle. Roughly chop the tomatoes into small pieces.

Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the sliced onion, crushed garlic, coriander stalks and half the sliced chilli. Spoon in 1 tsp each cinnamon, cumin and turmeric. Sprinkle in a little salt and pepper and fry for 5 mins, till softened.

Pour the lentils into the pan along with the chopped tomatoes and 400ml boiling water. Bring to the boil, then pop a lid onto the pan, reduce to a simmer and cook gently for 20 mins.

Meanwhile, peel and finely slice the remaining onion. Peel and finely slice the remaining garlic clove. Slide both into a bowl and add the remaining chilli slices. Sprinkle in 1 tsp mild curry powder and toss well to coat. Pour 1 tbsp oil into a frying pan and bring to a high heat. When hot, add the garlic, onion and chilli and cook for 2-3 mins, till golden and crispy. Transfer to a plate.

When the lentils are thick and tender, tip in the baby leaf spinach and stir till wilted. Have a taste, and add a little more salt and pepper if needed.

Spoon generous amounts of daal onto each plate and top with the roast cauliflower florets. Scatter over the crispy onions, garlic and chilli and the remaining coriander leaves. Serve with yogurt on the side.