Coconut cauliflower with spiced lentils

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian

By Glynn Purnell

Ingredients

For the coconut cauliflower

  • 400g tin coconut milk
  • 2 dried kaffir lime leaves
  • 1 garlic clove, crushed
  • 1 lime, zest and juice
  • 4 cardamom pods, crushed
  • 1 large cauliflower, cut into florets
  • 2 tbsp curry oil, made with ground cumin, coriander, chilli powder, turmeric, garam masala and vegetable oil
  • salt

For the spiced lentils

  • 2 tbsp vegetable oil
  • ½ onion, diced
  • 2 garlic cloves, finely chopped
  • 1 tbsp finely chopped fresh root ginger
  • 4 tsp curry powder
  • 1 tsp gound ginger
  • 250g/9oz red lentils
  • 1 litre/1¾ pints vegetable stock
  • 1 large red chilli, finely chopped
  • 1 tbsp finely chopped mint leaves
  • 1 tbsp finely chopped coriander
  • 1 lime, juice only
  • 2 tbsp coriander cress, to garnish
  • salt
  • 2 tbsp coriander cress