Name: Spiced rice & lentils with cauliflower
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp sunflower oil; 1 onion chopped; 2 carrots chopped; 200g basmati rice; 50g red lentil; 3 tbsp korma paste; 1 head cauliflower cut into florets; 100g frozen pea; few toasted cashew nuts, to serve; natural yogurt to serve; mango chutney to serve

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Spiced rice & lentils with cauliflower

Spiced rice & lentils with cauliflower

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.2 out of 5.32 ratingsRate

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Curries don't have to be bad. With a high zinc content, iron and calcium, plus cholesterol-lowering fibre, this lentil curry makes for a healthy meal

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp sunflower oil
1 onion

chopped
2 carrots

chopped
200g basmati rice
50g red lentil
3 tbsp korma paste
1 head cauliflower

cut into florets
100g frozen pea
few toasted cashew

nuts, to serve
natural yogurt

to serve
mango chutney

to serve

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Nutrition: per serving

kcal404
fat12g
saturates1g
carbs62g
sugars11g
fibre7g
protein16g
salt0.81g

low

Method

step 1

Heat the oil in a pan, add the onion and carrots, then fry for 5 mins until lightly coloured. Stir in the rice and lentils, cook for 1 more min, add the curry paste and 900ml water, then bring to the boil. Cover, then simmer for 10 mins.
step 2

Stir in the cauliflower, then cook for 10 mins more until the rice and lentils are tender. Add the peas 2 mins before cooking time is up, stirring through. Top with the nuts, then serve with yogurt and mango chutney in bowls.

Recipe from Good Food magazine, March 2008

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A star rating of 4.2 out of 5.32 ratings

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