Turmeric Stewed Red Lentils with Cauliflower & Garlic Prawns

2 tbsp coconut oil

1 cup thinly sliced onion

1 tbsp minced ginger

1 head cauliflower, cut into medium-sized florets

1 tsp ground turmeric

¼ tsp chilli flakes (or more) 2½ cups vegetable or chicken stock

1 cup Crossbow red lentils 340g medium prawns, cleaned 2 garlic cloves, crushed

1 tbsp lemon juice

1 tbsp lemon zest

¼ cup chopped spring onions ¼ cup chopped fresh coriander 1 tbsp black sesame seeds, toasted

Heat 1 tbsp of the oil in a large pot on medium heat. Add the onion and ginger, and sauté until soft and lightly golden.

Stir in the cauliflower florets and cook on medium heat until the cauliflower is lightly browned, about 3 minutes, stirring occasionally.

Stir in turmeric and chilli, and cook for another minute.

Deglaze the pan with stock and stir in the lentils. Simmer with the lid on until lentils are cooked and cauliflower is tender, stirring occasionally. Add more stock or water as desired.

For the prawns: season with salt and pepper. Heat the remaining coconut oil in a medium pan on medium heat and add the garlic and cook until tender. Add the prawns and cook until opaque and cooked through. Remove from the pan and reserve.

Once the lentils and cauliflower are tender, add the lemon juice and zest, spring onions and coriander. Season with salt and pepper.

Portion into bowls, divide the prawns evenly and garnish with remaining spring onions, coriander and toasted seeds.