Heat the oven to 200C/180C fan/gas 6. Toss the onions in a large, deep roasting tin with the oil. Roast for 15 mins, until softened.

Spoon 3 tbsp coconut cream off the top of the coconut milk and set aside. Stir the ginger, garlic, 1 tbsp curry paste, 1 tsp turmeric, nigella seeds, lentils, chana dhal, tomatoes and remaining coconut milk into the onions. Fill the empty can with 400ml water, swirl it around and pour into the roasting tin. Season and mix well, then wrap the tray in foil and return to the oven to cook for 50 mins.

Meanwhile, mix the remaining curry paste and turmeric into the reserved coconut cream. Add a squeeze of lemon and season, then toss through the cauliflower and paneer until well coated.

Unwrap the dhal, stir and add a splash more water if it’s looking too dry. Scatter the cauliflower and paneer pieces on top and return to the oven for 40 mins uncovered. Meanwhile, toss the red onion and sliced chilli with a squeeze of lemon juice and a pinch of salt. Set aside to pickle.

When the dhal is cooked the lentils should be soft and the cauliflower and paneer should be charred. Leave to stand for 10 mins, then serve with the pickled onion and chilli, with a scattering of coriander leaves.