Ingredients

• large bunch fresh coriander
• 250ml/9fl oz vegetable oil
• 2 large carrots
• thinly sliced using a mandoline
• 1 tbsp caster sugar
• 50ml/2oz sherry vinegar
• 125ml/4¼fl oz sunflower oil
• dash dark soy sauce
• 25g/1oz butter
• 1 tbsp mild curry powder
• 1 tsp ground cumin
• 1 tsp ground ginger
• ½ cinnamon stick
• 3 cloves
• 1 tsp coriander seeds
• 1 tsp fenugreek seeds
• 1 tsp dried chilli flakes
• 1 large cauliflower
• root and outer leaves removed
• cut into small florets
• 1 litre/1¾ pints vegetable stock
• 1 tbsp butter
• dash lime juice
• 1 tbsp sunflower oil
• ½ onion
• finely chopped
• 1 garlic clove
• finely chopped
• 1 tbsp mild curry powder
• 200g/7oz red lentils
• 500ml/17fl oz vegetable stock
• warmed
• ½ red chilli
• seeds removed
• finely chopped
• 2 tbsp chopped fresh coriander
• ½ lime
• juice only
• 1 x 400ml tin coconut milk
• 1 lime leaf
• 6 fresh mint leaves
• thinly sliced
• pinch salt
• 1 fresh coconut
• split open
• flesh thinly sliced using a mandoline

Directions

• For the coriander oil
• bring a pan of salted water to the boil. Prepare a bowl of ice-cold water. Add the coriander to the pan and blanch for 10 seconds
• then drain and add to the cold water.
• Drain the blanched coriander and put it in a jug. Add the vegetable oil and blend together using a hand-held blender. Continue to blend for about five minutes
• or until very finely chopped. Cover and chill in the fridge for 24 hours.
• For the pickled carrots
• put the sliced carrots in a bowl. In a saucepan
• warm the sugar
• vinegar and oil over a low heat until the sugar has dissolved in the liquid. Stir in the soy sauce until combined. Pour the mixture over the carrots
• then cover and set aside.
• For the spiced cauliflower
• melt the butter in a saucepan over a medium heat. When the butter is foaming
• add the curry powder
• all the spices and the dried chilli flakes. Stir well and fry for 1-2 minutes
• or until fragrant.
• Add the cauliflower florets and enough vegetable stock to cover them. Bring the mixture to the boil
• then reduce the heat and simmer for 20 minutes
• or until tender. Remove the pan from the heat and set aside so that the cauliflower pieces cool in the stock.
• For the red lentils
• heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 3-4 minutes
• or until softened but not coloured. Stir in the curry powder until well combined.
• Add the lentils and cover with the hot stock
• then bring the mixture to a gentle simmer and cook
• stirring occasionally
• for 10-15 minutes
• or until the lentils are tender. Drain well
• then stir through the red chilli
• coriander and lime juice. Keep warm.
• For the coconut sauce
• bring the coconut milk and lime leaf to the boil in a small saucepan. Continue to boil until the volume of liquid has reduced by half. Remove any scum that floats to the surface during cooking.
• Remove the lime leaf from the pan
• then stir in the sliced mint and a pinch of salt.
• For the toasted coconut
• preheat the oven to 170C/340F/Gas 3½. Line a baking tray with baking parchment. Arrange the coconut slices onto the baking tray and bake in the oven until pale golden-brown.
• Just before serving
• drain the cooled cauliflower florets. Heat the butter in a frying pan over a medium heat. When the butter is foaming
• add the cauliflower and fry until golden-brown. Squeeze over a little lime juice.
• Strain the coriander oil through a fine-mesh sieve before serving.
• To serve
• spoon a portion of lentils into the centre of each serving plate. Arrange a few roasted cauliflower florets on top. Garnish with the pickled carrots
• toasted coconut and a sprig of coriander
• then drizzle over a little of the coconut sauce and coriander oil.