Method

For marinated cauliflower

• In a large bowl mix the yogurt, madras curry powder, salt and cumin seeds.
• Remove the leaves from the cauliflower and cut the cauliflower into quarters through the stalk.
• Put the cauliflower into the yogurt mix and coat the cauliflower fully in the Irish Yogurts Clonakilty Low Fat Natural Live Yogurt or Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt , allow to marinade for 1 hour.
• After it has marinated place onto a roasting tray and place in a 170c preheated oven.
• Roast for 20 mins until cauliflower is tender.

For lentil dahl

• Peel the onions and cut into pieces, peel the ginger and garlic, remove the tops off the chilies and roughly chop.
• Place the onions, garlic, ginger, chili and 15g oil into a food processor.
• Blend into a paste.
• Put the paste into a pan with a pinch of salt and cook for 5 minutes on a high heat, stirring continuously.
• Add the madras curry powder, sugar and the mild curry powder to the paste and cook for 2 more minutes.
• Add the lentils, tin tomatoes and water. Bring up to the boil and turn down the heat to a simmer.
• Allow to cook for 20 minutes, until the lentils have become tender and the dahl has thickened.
• Add the garam masala and Irish Yogurts Clonakilty Low Fat Natural Live Yogurt or Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt and cook for 5 more minutes. Finally add the lime juice and chopped coriander leaves.

For apple riata

• Peel and grate the apple into a bowl.
• Add the finely chopped mint leaves, raisins, cumin seeds and Irish Yogurts Clonakilty Low Fat Natural Live Yogurt or Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt and stir to combine.

For the toasted almonds

• Put the flaked almonds onto a baking tray and place in a 170c oven for 5-10 minutes until they are golden brown.

To serve place the dahl in a bowl and top with the roasted cauliflower, riata and toasted almonds.

Ingredients