Lime leaf cauliflower dahl with pak choi, jasmine rice and toasted cashews

Peel and dice the onion.

Remove any outer leaves, then slice the cauliflower into 1 cm strips. It should fall apart and will be randomly sized,  it will break apart more while it cooks.

Place a large pot on medium heat.

Add some oil to the large pot and cook the onion for 2 minutes until just starting to colour, then add the curry paste and cook for a further 90 seconds, stirring regularly. It’s important to cook out the curry paste, this will round out the flavour.

In a small pot, wash the rice until the water turns clear. Strain out the water, then add one and a half times the amount of water.

Bring to a boil with a pinch of salt, stir and cover. Reduce the heat to very low and cook covered for 13 minutes. Turn off the heat and let sit for another 5 minutes.

Add the cauliflower, water and split peas to the curry paste, season with a good pinch of salt, and simmer for 20 minutes, until the cauliflower and split peas are fully cooked.

Stir regularly to break up the cauliflower and adding more water, as needed.

Pick the leaves apart from the pak choi.

After the dahl has been cooking for about 12 minutes, add the pak choi and coconut cream.

Cook until the split peas are soft.

Once the rice and dahl are cooked, taste the dahl and add more salt, as needed.

Serve the rice topped with dahl and sprinkle with cashews.