Tandoori Cauli, Rice & Coriander Chutney

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and finely chop (or grate) the ginger 

Chop the cauliflower into 6 [12] wedges

Combine the coconut yoghurt, chopped ginger, ground turmeric and curry powder in a large bowl

Add a generous drizzle of vegetable oil and a pinch of salt – this is your tandoori marinade

Using clean hands, add the cauliflower wedges to the tandoori marinade and give it a good mix up until fully covered in marinade

Add the marinated cauliflower to a baking tray

Put the tray in the oven for 25-30 min or until cooked through and browned

Meanwhile, drain and rinse the canned lentils

Add the basmati rice, sultanas and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, add the drained lentils, remove from the heat and keep covered until serving – this is your sultana and lentil rice

Meanwhile, peel and roughly chop (or grate) the garlic

Chop the coriander finely, including the stalks 

Grind the chopped garlic in a pestle & mortar with a pinch of salt until you're left with a smooth paste

Add the chopped coriander, rice vinegar, chilli flakes (Can't handle the heat? Go easy!) a pinch of sugar and 3 tbsp [6 tbsp] olive oil and 2 tbsp [4 tbsp] water to the paste and mix to combine – this is your coriander chutney 

Once the cauliflower is cooked, add the flaked almonds to the tray

Return the tray to the oven for 2-3 min or until toasted