Combine all the spices in a small bowl. Set aside.

Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.

Place the cauliflower and sweet potato in separate large mixing bowls. Drizzle each with 1 tablespoon of the olive oil and 2 teaspoons of the spice mix. Coat well with your hands, then spread the cauliflower and sweet potato over the two separate baking sheets and drizzle both with an extra glug of olive oil. Roast the cauliflower for another 10-15 minutes (25-30 minutes in total) or until tender when pierced with a fork. Roast the sweet potato for another 20-25 minutes (35-40 minutes in total) or until soft when pierced with a fork.

While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large saucepan over medium-high heat and sauté the onion for 2 minutes until translucent. Add the garlic, ginger, remaining spice mix and bay leaves, stirring constantly for 1 minute. Add the tomato paste, water, soy sauce, bouillon powder and lentils. Bring to a boil, then reduce the heat to medium and cook covered for 20 minutes, stirring occasionally, until the lentils are softened.

Remove the bay leaves and add the coconut milk and baby spinach, stirring gently for 2 minutes until the spinach has begun to wilt. Gently stir in the roasted sweet potato and cauliflower and the lime juice, then turn off the heat and taste, adding salt or extra soy sauce if desired.

Serve over basmati rice and top with coconut yogurt, a wedge of lime, and sliced chili (if using).