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Spiced rice & lentils with cauliflower

Spiced rice & lentils with cauliflower

A star rating of 4.1 out of 5.31 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal404
fat12g
saturates1g
carbs62g
sugars11g
fibre7g
protein16g
low insalt0.81g
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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

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.

Goes well with

Recipe from Good Food magazine, March 2008

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Overall rating

A star rating of 4.1 out of 5.31 ratings
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