Cauliflower and coconut dhal

Method

1. Discard the leaves and central core from cauliflower and break the rest into medium florets. Heat sunflower oil in a deep frying pan over a medium-high heat. Add the cauliflower and some seasoning and stir-fry for 3-4 minutes, until lightly browned in places.
2. Add a splash of water, cover, turn the heat to low and cook gently for 6 minutes or until the cauliflower is just tender. Drain and set aside on a plate.
3. Stir in sambal oelek or chilli from a jar to the pan, along with the dhal, coconut cream and the cauliflower. Stir, bring to a simmer and cook for 5 minutes.
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4. Scatter with a handful of chopped fresh coriander leaves and serve with warm naan bread and extra sambal oelek, if you like.