Ingredients

• Ingredients 250g Merchant Gourmet Simply Cooked Beluga Lentils 2 tbsp coconut oil 1/2 onion, thinly sliced 1/4 head of cauliflower, broken into florets 1/2 tsp turmeric 1 tsp sea salt 30g mild red curry paste 1 kaffir lime leaf 300ml coconut milk 1 tsp palm or light brown sugar 2 tsp soy sauce 60g thin green beans, cut in half 100g basmati rice, cooked according to pack directions coriander leaves to garnish 1 lime cut into wedges For The Jackfruit Chutney 1 tsp coconut oil 1/2 red onion, chopped 1 garlic clove, thinly sliced 1 tin of jackfruit in syrup, drained (reserve 100ml syrup) 3-4 tbsp palm or light brown sugar 3 tbsp rice wine vinegar 1/2 red chilli, sliced

Preparation

• Preparation Preheat oven to 200c or 180 fan-assisted Toss cauliflower with spices and oil. Place on roasting pan and put in the oven for 15 minutes Add coconut oil to a deep heavy gauge skillet and cook onions for 2-3 minutes, add curry paste and cook 1 minute Add coconut milk, sugar, soy and lentils and green beans and simmer low for 5 minutes For the chutney, add coconut oil to a pan and saute the onions for 3 minutes, then add the rest of the ingredients and cook on a low heat for 8-10 minutes Once the cauliflower is roasted, add to the pan of lentils Serve with rice and chutney, garnish with coriander and lime wedges