Step 1

Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 3 to 5 minutes or until softened. Add garlic and curry paste. Cook, stirring, for 1 minute or until fragrant.

Step 2

Add tomato, cauliflower and 11⁄2 cups water. Bring to the boil. Reduce heat to low. Cover. Simmer for 12 minutes. Add lentils and beans. Simmer, uncovered, for 5 minutes or until vegetables are tender. Stir in 1/2 cup yoghurt. Simmer for 1 minute or until heated through.

Step 3

Cook rice following packet directions. Stir spinach and half the coriander into curry. Simmer for 1 minute or until spinach wilts. Stir in rice until almost combined. Sprinkle curry with remaining coriander and dollop with remaining yoghurt. Serve with lemon wedges and naan bread.