Step 1

In a large covered pot simmer lentils in water for 20 minutes or until tender.

Step 2

Meanwhile, in large deep rondeau or braising pan heat oil over medium-high heat. Add onion and stir-fry 2-3 minutes and then add mushrooms and stir-fry for 3-4 minutes or until lightly browned. Stir in garlic, curry paste and cinnamon. Add chicken and stir-fry 2-3 minutes.

Step 3

Stir in tomatoes with juice; cover and reduce heat to medium-low and cook about 10 minutes. Taste and stir in more curry if desired. Add cauliflower and lentils; bring to boil, cover and cook about 3-5 minutes or until cauliflower is crisp tender.

Step 4

Stir in cilantro and serve topped with a dollop of yogurt. Accompany it with naan bread or basmati rice.