Curried lentils with mango and cauliflower

This dish is inspired by Ottolenghi`s cookbooks. Full of flavor.

Curried lentils with mango and cauliflower
2 servings
1 onion, thinely sliced
1/2 head of cauliflower, in florets 
1 mango, diced
5.2 oz haricot vert
10 oz ready made green or red lentils

1 tsp coriander seeds
1 tsp cumin
1 tsp black mustard seeds
1 tsp indian curry powder
1/2 tsp tumeric
1 tsp sugar
3 tbsp oil
2 tbsp lime juice
1. Dry roast coriander and mustard seeds in a fryingpan for 1 minute.
2. Crush them in a pestle and mortar and mix with cumin, curry, sugar and tumeric.
3. Blanch the cauliflower and haricot vert in lightly salted water until al dente. Drain well.
4. Heat a frying pan with 2 tbsp of oil and cook the onion until soft and golden, about 5 minutes. Add the spices
   and cook for further 2 minutes then add the lentils. Fry until warmed through. Pour into a large serving bowl.
5. In the same frying pan add 1 tbsp oil, cauliflower florets and a little salt. Fry for a minute just to get some color.
6. Add to the lentils together with the haricot vert. Mix and squeeze over lime juice and serve with diced mango.