Coconut Lentil Curry with Roasted Tumeric Cauliflower & Jackfruit Chutney

Ingredients

• 250g Merchant Gourmet Simply Cooked Beluga Lentils
• 2 tbsp coconut oil
• 1/2 onion, thinly sliced
• 1/4 head of cauliflower, broken into florets
• 1/2 tsp turmeric
• 1 tsp sea salt
• 30g mild red curry paste
• 1 kaffir lime leaf
• 300ml coconut milk
• 1 tsp palm or light brown sugar
• 2 tsp soy sauce
• 60g thin green beans, cut in half
• 100g basmati rice, cooked according to pack directions
• 10 g coriander leaves (to garnish)
• 1 lime cut into wedges
• 1 tsp coconut oil
• 1/2 red onion, chopped
• 1 garlic clove, thinly sliced
• 400 g canned jackfruit in syrup (drained; reserve 100 ml syrup)
• 3 1/2 tbsp palm or light brown sugar
• 3 tbsp rice wine vinegar
• 1/2 red chilli, sliced