Coconut Lentil Curry with Roasted Tumeric Cauliflower and Jackfruit Chutney

Ingredients

1. 250g Merchant Gourmet Simply Cooked Beluga Lentils
2. 2 tbsp coconut oil
3. 1/2 onion, thinly sliced
4. 1/4 head of cauliflower, broken into florets
5. 1/2 tsp turmeric
6. 1 tsp sea salt
7. 30g mild red curry paste
8. 1 kaffir lime leaf
9. 300ml coconut milk
10. 1 tsp palm or light brown sugar
11. 2 tsp soy sauce
12. 60g thin green beans, cut in half
13. 100g basmati rice, cooked according to pack directions
14. coriander leaves to garnish
15. 1 lime cut into wedges
16. For The Jackfruit Chutney
17. 1 tsp coconut oil
18. 1/2 red onion, chopped
19. 1 garlic clove, thinly sliced
20. 1 tin of jackfruit in syrup, drained (reserve 100ml syrup)
21. 3-4 tbsp palm or light brown sugar
22. 3 tbsp rice wine vinegar
23. 1/2 red chilli, sliced