Spiced cauliflower with toasted coconut and red lentils

Ingredients

• large bunch fresh coriander
• 250ml/9fl oz vegetable oil
• 2 large carrots, thinly sliced using a mandoline
• 1 tbsp caster sugar
• 50ml/2oz sherry vinegar
• 125ml/4¼fl oz sunflower oil
• dash dark soy sauce
• 25g/1oz butter
• 1 tbsp mild curry powder
• 1 tsp ground cumin
• 1 tsp ground ginger
• ½ cinnamon stick
• 3 cloves
• 1 tsp coriander seeds
• 1 tsp fenugreek seeds
• 1 tsp dried chilli flakes
• 1 large cauliflower, root and outer leaves removed, cut into small florets
• 1 litre/1¾ pints vegetable stock
• 1 tbsp butter
• dash lime juice
• 1 tbsp sunflower oil
• ½ onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tbsp mild curry powder
• 200g/7oz red lentils
• 500ml/17fl oz vegetable stock, warmed
• ½ red chilli, seeds removed, finely chopped
• 2 tbsp chopped fresh coriander
• ½ lime, juice only
• 1 x 400ml tin coconut milk
• 1 lime leaf
• 6 fresh mint leaves, thinly sliced
• pinch salt
• 1 fresh coconut, split open, flesh thinly sliced using a mandoline

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