Cauli & Lentil Dhansak With Pilau Rice

Boil a kettle

Peel and finely slice the brown onion[s]

Chop the cherry tomatoes in half

Cut the cauliflower[s] into small florets, discard the stem and leaves

Heat a large, wide-based pan (preferably non-stick) with a knob of butter alternative and a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion and halved cherry tomatoes with a pinch of salt and cook for 6-7 min or until starting to soften

Once softened, add the garam masala, cayenne pepper (can't handle the heat? Go easy!) and ground turmeric and cook for 1-2 min or until fragrant

Meanwhile, dissolve the vegetable stock mix in 500ml [1L] boiled water

Rinse the red lentils in a sieve under cold running water

Cut the lemon[s] in half

Once fragrant, add the rinsed red lentils and vegetable stock to the pan and cook for 15-18 min or until the lentils are almost tender

While the lentils are cooking, crush the cardamom pods open by squashing them with the side of a knife

Heat a pot, with a matching lid, with a knob of butter alternative over a medium heat, add the cardamom pods and star anise and cook for 1 min or until toasted

Add the basmati rice and 300ml [600ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once the lentils are almost tender, add the cauliflower florets and mango chutney and cook for 4-5 min further or until the cauliflower is cooked through and the lentils are tender

Once done, stir in the juice of 1/2 [1] lemon – this is your cauli & lentil dhansak

Meanwhile, chop the coriander finely, including the stalks

Cut the remaining lemon into wedges

Remove the star anise and cardamom pods from the rice – this is your pilau rice