Keralan veggie curry with poppadoms, rice & minty yoghurt

INGREDIENTS

• ½ cauliflower
• 2 tablespoons rapeseed oil
• 1 heaped teaspoon black mustard seeds
• 1 heaped teaspoon fenugreek seeds
• 1 heaped teaspoon turmeric
• 1 small handful dried curry leaves
• 1 thumb-sized piece of ginger
• 2 cloves of garlic
• 6 spring onions
• 1 fresh red chilli
• 1 large bunch fresh coriander
• 2 ripe tomatoes
• 1 x 400 g tin of light coconut milk
• 1 x 400 g tin of chickpeas
• 1 x 227 g tin of pineapple chunks in juice
• 1 lemon
• 1 mug (300g) 10-minute wholegrain or basmati rice
• 10 cloves
• ½ lemon
• 4 uncooked poppadoms
• ½ a bunch fresh mint
• 3 tablespoons fat-free natural yoghurt