Coconut Red Lentils with Roasted Cauliflower and Basmati Rice

Instructions

1. 1

   Prepare the cauliflower for roasting

   Preheat the oven to 220 °C. Cut the cauliflower into florets about 3 cm across and toss with 15 ml olive oil and 2 g salt. Spread in a single layer on a baking sheet.

   
2. 2

   Roast the cauliflower and cook the rice

   Roast the cauliflower for 25–30 minutes, turning the florets after 15 minutes; they should have browned edges and tender centers. Rinse the rice with cold water. Bring 420 ml water and 2 g salt to a boil in a saucepan, add the rice, cover, and cook over the lowest heat for 12 minutes. Remove from the heat and leave covered for another 5 minutes.

   
3. 3

   Sauté the onion and spices

   Finely dice the onion, and finely chop the garlic and ginger. Heat the remaining 15 ml oil in a medium-sized pot. Sauté the onion over medium heat for 6–7 minutes, until softened and beginning to turn golden. Add the garlic, ginger, curry powder, and cumin; stir for 30 seconds, until fragrant.

   
4. 4

   Cook the lentil base

   Rinse the lentils and drain them. Add them to the pot along with 500 ml water, the coconut milk, and 4 g salt. Bring to a gentle simmer and cook without letting it boil vigorously for 16–18 minutes, stirring occasionally, until the lentils are tender and the base is creamy.

   
5. 5

   Season and serve

   Stir in the spinach and cook for about 1 minute, just until wilted. Remove from the heat, add the lime juice, and stir. Fluff the rice with a fork. Divide the rice, lentil base, and hot roasted cauliflower among plates.