Fill and boil your kettle. Peel and slice 1 onion. Peel and crush or finely grate 2 garlic cloves. Separate the coriander leaves and stalks. Finely slice the stalks and set the leaves to one side. Thinly slice the chilli on an angle (you can halve it and flick out the seeds and pith first if you'd prefer a little less heat). Roughly chop the tomatoes.

Pour 1 tbsp oil into a pan and warm it to a medium heat. Slide in the onion and tomatoes. Fry, stirring occasionally for 5 mins, till the veg are glossy and the tomatoes are starting to collapse.

Add the garlic, coriander stalks and half the chilli with 1 tbsp tikka masala spice blend. Fry, stirring often, for 2 mins.

Tip the lentils into the pan and add 400ml boiling water. Bring to the boil, then pop a lid on the pan, turn the heat down and simmer for 20 mins.

Meanwhile, slice off the cauliflower leaves (see our tip for what to do with them). Trim the base off the cauliflower and slice it into bite-size florets. Chop the stalk to match. Peel and finely slice the remaining onion. Peel and finely slice the remaining garlic clove. Slide the onion and garlic into a bowl and add the rest of the chilli slices.

Pour 1 tbsp oil into a frying pan and warm it to a medium-high heat. Add the cauliflower with a pinch of salt. Fry, stirring often, for 8 mins till the cauliflower is just tender, but still with some bite, and a little browned at the edges. Tip the cauliflower out onto a plate and set aside.

Turn the heat under the frying pan up a little and add another 1 tbsp oil. Tip in the onion, garlic and chilli. Season with a pinch of salt. Fry, stirring often, for 4-5 mins till the onion is golden brown and a little crisp.

When the dal is thick, taste and add a little more salt or pepper if needed. Divide the dal between a couple of warm bowls or plates and top with the roast cauliflower, the crispy onions, garlic and chilli and the remaining coriander leaves. Serve with the yogurt on the side.