For the curry: Pre-heat the oven to 200°C/fan 180°C/gas mark 6.

Put the cauliflower florets and sweet potato on a baking tray and toss with half the oil and some seasoning. Roast for 25 minutes, until golden brown.

Heat the remaining oil in a large saucepan and fry the onion for 5 minutes over a medium heat, until golden. Add the carrots, garlic, ginger, and spices and fry for another minute, stirring. Add the drained lentils to the spiced onion mixture, followed by the chopped tomatoes and stock. Stir and bring to the boil, then simmer gently for 15 minutes, stirring occasionally.

Add the roasted cauliflower and sweet potato and cook for another 10 minutes, until the lentils are soft and the sauce has started to thicken. Add the beans or peas and cook for another 5 minutes, adding a dash of water if the sauce becomes too thick. Check for seasoning and serve with basmati rice, natural yoghurt and flatbreads (see recipe below).

For the flatbreads: Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually bring the dough together to form a ball - you may need to add more flour to do this. Place the ball of dough onto a well-floured surface. Divide the dough into 5 even parts.

Lightly grease the work surface with olive oil then use a rolling pin to roll each ball of dough out into rounds approximately the size of a saucer. Heat a frying pan on medium heat. Once the pan is hot, add a flatbread and cook each side for about a minute, until cooked through and covered in brown spots. Repeat with the remaining flatbreads. Then enjoy!