You can play around with the amount of curry powder in this recipe depending on how hot you like your curry. If you want to make a vegan version replace the yoghurt or cream with either soya yoghurt or a non-dairy cream, or just leave it out.
Heat the oil in a saucepan over a medium heat, add the onion, pepper, carrots and squash and fry for 2 minutes, then add the garlic and fry for 30 seconds. Stir in the curry powder and fry for a few seconds, then pour in the stock and tip in the lentils. Bring to the boil then reduce the heat and simmer for 10 minutes. Add the cauliflower florets and simmer for 5–6 minutes until just tender.