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
INSTRUCTIONS
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