Blanch coriander in boiling salted water for 10 seconds and shock in ice water.
Blend coriander with 250ml vegetable oil for five minutes and chill for 24 hours.
Warm sugar, vinegar, and oil until dissolved, add soy sauce, and pour over sliced carrots.
Melt butter and fry curry powder, spices, and chilli flakes until fragrant.
Simmer cauliflower in 1l vegetable stock for 20 minutes until tender and let cool.
Sauté onion and garlic in oil until soft, then stir in curry powder.
Simmer lentils in 500ml stock for 15 minutes, drain, and mix with chilli, coriander, and lime.
Reduce coconut milk and lime leaf by half in a saucepan.
Discard lime leaf and stir in mint and salt.
Bake coconut slices at 170°C on a lined tray until golden-brown.
Fry drained cauliflower in butter until golden-brown and add lime juice.
Strain the chilled coriander oil through a fine-mesh sieve.
Plat lentils with cauliflower, carrots, coconut, sauce, and coriander oil.