Heat the olive oil in a saucepan over low-medium heat.
Add the brown onion and sauté for 2-3 minutes until it begins to go translucent.
Add the garlic and ginger and cook for 1 minute, until golden.
Then, stir through the turmeric, paprika and cumin. Cook for another minute, until aromatic.
Add the lentils, carrot, coconut milk, and water. Season with salt and pepper and cook for 15-20 minutes, until the liquid has been absorbed and the lentils are cooked. If required, add a splash more water or coconut milk.
While this is cooking, cook the frozen Birds Eye Veggie Rice according to packet instructions.
Create a bed of cauliflower rice and add the cooked dahl on top to serve.