I have to thank one of my oldest friends for sharing this dairy free recipe with me! She got it from Good Food Magazine so here’s my adaptation of it. I was nervous serving this to my boyfriend (hence the addition of the chicken) but it went down a storm…enjoy!
Half a cauliflower, cut into small florets
2 tsp cumin seeds
2 tsp turmeric
2 tbsp coconut oil, melted
2 chicken breasts, cut into 2cm pieces
2 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 red chilli, finely chopped
Small pack coriander, including the stalks
250g puy lentils
400ml can light coconut milk
Preheat the oven to 180 degrees.
In a bowl, mix 1 tsp turmeric and 1 tsp cumin seeds with 1 tbsp coconut oil. Place the cauliflower florets on a baking tray and pour the spice blend over it. Bake for 20 minutes or until cooked through and a little charred.
Meanwhile, heat the remaining coconut oil in a thick based pan. Add the remaining cumin seeds and heat until they pop. Add the onion and cook for a couple of minutes before adding the chicken. Cook until the chicken is browned, then add the garlic, ginger, chilli and coriander stalks. Heat for around 3 minutes.
Add the lentils to the pan and stir well to cover them in the spices. Pour in the coconut milk and heat until it starts boiling. Turn down the heat and simmer for around 5 minutes. Add the spinach and stir round until wilted.
Cut the lime in half and squeeze the juice of one of the halves into the pan. Cut the other half into two and serve on the plates.
Serve the puy lentils and chicken with the roasted cauliflower on top.