Cauliflower and brown lentil curry | Fragrant Indian one-pot

Rinse the basmati rice thoroughly in cold water, then cook it covered in twice its volume of lightly salted water over low heat for 12-14 minutes until tender. Remove from the heat and leave it to rest covered.

Rinse the brown lentils in a sieve with cold water. Break the cauliflower into small, bite-sized florets. Finely dice the onion, and finely grate the garlic and fresh ginger.

Heat the coconut oil in a large pot or deep pan. Add the chopped onion and sauté over medium heat for 4-5 minutes until translucent. Add the grated garlic and ginger, then sauté for another 1 minute until fragrant.