Spiced rice & lentils with cauliflower

Spiced rice & lentils with cauliflower

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(19 ratings)

Prep: 15 mins Cook: 30 mins


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

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal404
  • fat12g
  • saturates1g
  • carbs62g
  • sugars11g
  • fibre7g
  • protein16g
  • salt0.81g
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  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrot, chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 200g basmati rice
  • 50g red lentil
  • 3 tbsp Korma paste
  • 1 head cauliflower, cut into florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 100g frozen pea
  • few toasted cashew nuts, to serve



    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • natural yogurt, to serve
  • mango chutney, to serve


  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.

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Comments (24)

Frantic Flapjack's picture

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.

dunnepearl36's picture

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

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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