• 2 brown onions, finely chopped
• 3 garlic cloves, crushed
• 87.50 gm madras curry paste
• 2 tomatoes, roughly chopped
• Canola oil cooking spray
• 82.50 ml finely chopped fresh coriander leaves, plus extra leaves to serve
• 82.50 ml finely chopped fresh flat-leaf parsley leaves
• 2 extra tomatoes, halved, cut into wedges
• 1 Lebanese cucumber, roughly chopped
• 1/2 red onion, thinly sliced
• 1 lemon, cut into wedges, to serve
• 1 Lebanese cucumber, coarsely grated
• 125.00 ml plain Greek-style yoghurt
