Heat the oil in a large saucepan and gently fry the onion, stirring, for about 5 minutes until softened but not browned.
Add the curry powder, cardamom pods, bay leaves, rice and lentils and cook, stirring, for a further minute. Add the stock and salt and bring to the boil. Add the cauliflower, cover and simmer gently for about 15 minutes, stirring occasionally, until the rice and cauliflower are just tender. Remove from the heat, cover and leave for 5 minutes. Discard the bay leaves and cardamom pods.
Meanwhile, make the relish. Place the carrot in a bowl and stir in the sultanas and cashew nuts then stir in the vinegar, honey and onion seeds, if using. Cover and chill until ready to serve.
To serve, pile the cauliflower rice onto warm serving plates, sprinkle with coriander and serve with the carrot relish.
Keep the cauliflower pieces quite large so that the rice and lentils cook thoroughly and the cauliflower retains some texture.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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