Lentil Dhal with Bay and Cardamom Rice

Steps

1. Cook rice Combine all rice ingredients in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep & cook veggies Finely dice onion and grate carrot. Chop cauliflower until you have about 1½ cups worth. Heat a drizzle of oil in a fry-pan on medium heat and cook onion and carrot for about 5 minutes, until softened. Rinse and drain lentils.
3. Add cauliflower, garlic and dhal paste and cook a further 2-3 minutes, stirring until fragrant.
4. Simmer curry Add coconut milk, stock, ½ tsp salt and lentils to pan and simmer for about 10 minutes, until thickened. Season to taste.
5. Prep salad Dice tomato 1cm and toss in a bowl with spinach and a drizzle of oil. Season to taste.
6. Serve rice topped with dhal and salad. Sprinkle with roasted nuts and seeds and coriander.