Spiced rice & lentils with cauliflower

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Good Food

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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.
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.

Per serving

404 kcalories, protein 16g, carbohydrate 62g, fat 12 g, saturated fat 1g, fibre 7g, salt 0.81 g

Latest comments and suggestions

• Beth

  17 March 2008

  Beth commented on this recipe

  Easy to make. I made for two so halved the amount of cauliflower and rice and used 700ml water and that seemed to work. I served it with creme fraiche instead of yoghurt and mango chutney.

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• bobby

  22 March 2008

  bobby rated and commented on this recipe

  

  I followed the instructions & ingredients accordingly. I had to add more water and the rice was over cooked. Also not spicy at all. It is ok if it is given to kids. I will make it again but put my own spices rather than the Korma paste and half the amount and see how it turns out. Very good way of using left over cauliflower though. Next time i will put the cauliflower in after 5 minutes of cooking the rice.

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• PEARLS GRUB

  10 April 2008

  PEARLS GRUB rated and commented on this recipe

  

  I loved this but I used a medium curry paste, a teaspoon of garam masala, and less cauliflower than stated. Ideal for a quick supper and only one pan to wash.

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• Frantic Flapjack

  10 April 2008

  Frantic Flapjack rated and commented on this recipe

  

  This was really good and much easier to make than the recipe suggests. It was a little bit dry though so I cut down the recipe and served it with chicken curry which everyone really enjoyed.

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• Alice

  02 May 2008

  Alice commented on this recipe

  Also needed more water with this one and used a medium curry paste. Added sultanas and used toasted flaked almonds. Both me and hubby enjoyed it and he has leftovers for lunch today. He was also pleased with the lack of pots and pans I used!

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• gemconyard

  15 June 2008

  gemconyard rated and commented on this recipe

  

  I was pleasantly surprised by this recipe, it was really easy and full of flavour. I made it using the advise above, used more water and added cauli after 5 mins and it was just right. I am trying out a lot of new recipes at the moment, trying to eat a more healthy diet and was expecting the family to turn their nose up a bit but my teenage boys loved it, even my 5 yr old cleared his plate, hubby wasn't keen but one of our boys liked it so much he had Dad's for breakfast the following morning!

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Ingredients

• 2 tbsp sunflower oil
• 1 onion , chopped
• 2 carrots , chopped
• 200g basmati rice
• 50g red lentils
• 3 tbsp Korma paste
• 1 head cauliflower , cut into florets
• 100g frozen peas
• few toasted cashew nuts, to serve
• natural yogurt , to serve
• mango chutney , to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 mins

Cook 30 mins

Vegetarian

Counts as 4 of 5-a-day

Ingredients

• 2 tbsp sunflower oil
• 1 onion , chopped
• 2 carrots , chopped
• 200g basmati rice
• 50g red lentils
• 3 tbsp Korma paste
• 1 head cauliflower , cut into florets
• 100g frozen peas
• few toasted cashew nuts, to serve
• natural yogurt , to serve
• mango chutney , to serve

Per serving

404 kcalories, protein 16g, carbohydrate 62g, fat 12 g, saturated fat 1g, fibre 7g, salt 0.81 g

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