Spiced rice & lentils with cauliflower

Spiced rice & lentils with cauliflower

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(17 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
404
protein
16g
carbs
62g
fat
12g
saturates
1g
fibre
7g
sugar
11g
salt
0.81g

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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Method

  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.

Recipe from Good Food magazine, March 2008

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Comments

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dunnepearl36's picture
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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.

granite's picture
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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.

bethocallaghan's picture

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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