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NotYetTested/Spicy_Lentil_Stew

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+Cooking Time (Includes Preparation Time): 1 Hour
+Notes:
+Make sure the coriander yoghurt has time to infuse before serving for that added punch of flavour.
+Feeds: 4 People
+
+Ingredients:
+  1 Cauliflower
+  1 Tbsp of Turmeric
+  2 Tbsp of Paprika
+  2 Tbsp of Cumin
+  1 Tbsp of Chilli Flakes
+  Bunch of Coriander
+  3 Cloves of Garlic
+  Half a Lemon
+  250g of Coconut Yoghurt
+  1 Onion
+  1 Carrot
+  2 Tbsp of Tomato Purée
+  600g of Lentils (In Water)
+  1 Litre of Vegetable Stock
+  8 Cherry Tomatoes
+  100g of Spinach
+  Salt
+  Pepper
+  Olive Oil
+
+Method:
+Preheat your oven to 180°C.
+
+Cut your cauliflower florets in half and place on a baking tray. Drizzle olive oil over the cauliflower and season with your turmeric, 1 tbsp of paprika, 1 tbsp of cumin, a pinch of chilli flakes, a pinch of salt and a good crack of black pepper. Mix the cauliflower to coat in the seasoning and whack in the oven for 20 minutes or until crispy and golden.
+
+Add a large handful of coriander to a food processor, leaving a few sprigs for garnish. Add one clove of garlic and the juice of half a lemon to the blender with 2 tbsp of olive oil and a pinch of salt. Blitz until the coriander is finely chopped.
+
+Add the yoghurt to a bowl and pour in the coriander oil. Mix to combine and season to taste. Place the coriander yoghurt in the fridge until serving.
+
+Time for that spicy stew. Finely dice your onion and carrot. Heat a drizzle of olive oil in a large saucepan on medium heat and add the onion and carrot. Cook for 2-3 minutes, stirring often. Mince the remaining cloves of garlic and add them to the pan with the rest of the chilli flakes, a pinch of salt and a few grinds of pepper. Give it a stir before adding the remaining cumin and paprika. Coat the veg in the spices, add the tomato purée and lentils and give it all a mix. Pour the stock into the pan and leave to simmer for 20 minutes, stirring occasionally.
+
+Once the stew has cooked down, quarter your tomatoes and add them to the pan along with your spinach. Stir the spinach into the stew and leave to rest for 5 minutes.
+
+Serve the spicy lentil stew with a drizzle of coriander yoghurt and your crispy cauliflower. Chop the rest of the fresh coriander and sprinkle it over the stew with a crack of black pepper. Dig in!