The cauliflower makes this recipe almost sweet, the spices are few, but still flavour some.

Ingredients

• 2 tablespoons of oil
• 1 onion thinly sliced
• 250g red lentils
• 1 teaspoon of turmeric
• 1 teaspoon of coriander
• 1 teaspoon of cumin seeds
• 1/2 teaspoon chilli flakes
• 1 cauliflower
• 450ml veg stock
• 50g cashew nuts (optional)
• 1/2 lime (optional)
• 25g shredded coconut
• pepper

Instructions

1. Boil the lentils for 10 minutes,and drain.
2. Fry the onion gently in the oil with the cumin seeds until soft.
3. Add the other spices. Stir well and cook for 30 seconds.
4. Add the lentils and stir well to ensure each grain is coated.
5. Squeeze in the lime juice, if using. Break the cauliflower into florets and add, with the vegetable stock and coconut Bring to the boil and simmer for 20 minutes.
6. Add the cashew nuts, if using, and simmer until the cauliflower is just cooked. Correct the seasoning with pepper

Serve on a bed of saffron rice or with naan bread. Wedges of lime would make a refreshing accompaniment.