Coconut Turmeric Lentils with Cauli Rice and Lemon Cucumber Yoghurt

Melt coconut oil in a very large saucepan over a medium heat. Gently fry the onions, garlic, ginger and chilli for five minutes.

Add all the spices and cook gently for one minute. Add the lentils, stock and tin of tomatoes. Bring to the boil and cook for 10 minutes. Reduce the heat to a simmer and cook for 45 minutes. Add the can of coconut cream and cook for a further 20 minutes. Season with sea salt and cracked black pepper.

Cut cauliflower into large chunks. Place in a food processor and blitz until a rice like texture. You may need to do in two batches depending on the size of your machine.

Heat two tablespoons of coconut oil or ghee over a high heat in a sauté pan. Add the cauliflower and cook for five minutes, moving frequently. Season well with sea salt.

Combine the yoghurt, lemon zest and cucumber. Season with salt and pepper.