Glyn Purnell's cauliflower with spiced lentils recipe
 This fragrant cauliflower and lentil recipe ticks all the boxes – it’s quick, easy, gluten-free and vegan! 400g tin coconut milk2 dried kaffir lime leaves1 garlic clove, crushed1 lime, zest and juice4 cardamom pods, crushed1 large cauliflower, cut into florets2 tbsp curry oil, made with ground cumin, coriander, chilli powder, turmeric, garam masala and vegetable oilsalt 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 2 tbsp vegetable oil½ onion, diced2 garlic cloves, finely chopped1 tbsp finely chopped fresh root ginger4 tsp curry powder1 tsp gound ginger250g/9oz red lentils1 litre/1¾ pints vegetable stock1 large red chilli, finely chopped1 tbsp finely chopped mint leaves1 tbsp finely chopped coriander 1 lime, juice only2 tbsp coriander cress, to garnishsalt2 tbsp coriander cress 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 Method Add the coconut milk, kaffir leaves, garlic, cardamom pods, lime zest and juice in a saucepan and bring to the boil.Reserve five of the cauliflower florets and add the rest to the pan. Simmer for 5 minutes. Remove from the heat and set aside. To make the lentils, heat the vegetable oil in a saucepan and cook the onion, garlic and ginger, until soft. Add the curry powder, ground ginger and lentils and cook for 1 minute. Gradually add the stock, cooking gently, until the lentils are soft.Add the chilli, coriander and mint, and season with salt and lime juice. Thinly slice the remaining cauliflower florets and coat in the curry oil and salt. Spoon the lentils onto two plates and put the coconut cauliflower on top. Garnish with the raw cauliflower and coriander cress, drizzle over some of the coconut sauce and serve. Add the coconut milk, kaffir leaves, garlic, cardamom pods, lime zest and juice in a saucepan and bring to the boil. Add the coconut milk, kaffir leaves, garlic, cardamom pods, lime zest and juice in a saucepan and bring to the boil. Reserve five of the cauliflower florets and add the rest to the pan. Simmer for 5 minutes. Remove from the heat and set aside. Reserve five of the cauliflower florets and add the rest to the pan. Simmer for 5 minutes. Remove from the heat and set aside. To make the lentils, heat the vegetable oil in a saucepan and cook the onion, garlic and ginger, until soft. Add the curry powder, ground ginger and lentils and cook for 1 minute. To make the lentils, heat the vegetable oil in a saucepan and cook the onion, garlic and ginger, until soft. Add the curry powder, ground ginger and lentils and cook for 1 minute. Gradually add the stock, cooking gently, until the lentils are soft. Gradually add the stock, cooking gently, until the lentils are soft. Add the chilli, coriander and mint, and season with salt and lime juice. Add the chilli, coriander and mint, and season with salt and lime juice. Thinly slice the remaining cauliflower florets and coat in the curry oil and salt. Thinly slice the remaining cauliflower florets and coat in the curry oil and salt. Spoon the lentils onto two plates and put the coconut cauliflower on top. Garnish with the raw cauliflower and coriander cress, drizzle over some of the coconut sauce and serve. Spoon the lentils onto two plates and put the coconut cauliflower on top. Garnish with the raw cauliflower and coriander cress, drizzle over some of the coconut sauce and serve.