Spiced rice & lentils with cauliflower

Lovely recipe. I used frozen cauliflower and broccoli and added it five minutes earlier than suggested by the recipe. I also used wholemeal basmati rice. The finished texture was just right, not at all mushy as some reviews say. You can make this more spicy by adding stronger curry paste or powder.

Comforting, filling & quick. I used medium curry powder instead of the paste; and 900ml of veg stock in place of water. I also added the cauliflower with the stock. A tad bland but I'll add more spice next time, and perhaps butternut squash. A good midweek meal and leftovers for lunch the next day.

I often make this to use up leftover roast chicken - follow the recipe the same but add shredded chicken at the end to heat through. This time I had leftover roasted curried chicken, and it all worked really well. I add a bit of crushed garlic usually, sometimes ginger too, and I don't skimp on the salt. If I have some, I sprinkle chopped coriander and a squeeze of lime juice over the top just before serving. Also I served it with salted peanuts instead of cashews, and a fresh chutney of red onion, fresh coriander, tomatoes and cucumber, with the juice of half a lime, salt, pepper and half a teaspoon of ground cumin.

I use vegetable stock for this (700ml) which makes it really tasty, I also add the cauliflower with the liquid. The worst thing you can do us out too much liquid at the start as it goes gloopy you can always add more later.

Make sure you use a big enough pan for this. My man liked it but I thought it was just OK. Next time I'll use a bigger pan and add more liquid. Strangely, I thought the yogurt and chutney spoiled it but that's just personal taste.

Disappointing - bland and sloppy. Would make it again using some of the tips offered and some personal amendments.

We enjoyed this. Having one vegetarian child & keeping the others happy is no mean feat, everyone liked it.

I was really glad that I read all the feedback before making this. I added some broccolli to the cauli and cooked them seperately before adding at the last minute. I also added some diced sweet potato to the carrots and added 1tsp of mild curry powder to help the Korma along a bit. All in all, quick and easy to make, quite cheap and very healthy. Will be doing again, I'm sure.

I'm a vegetarian and regularly make curries, and this one was a disappointment. I followed the above suggestions for pre-steaming the cauliflower (4 minutes), adding extra water (1.1 litre), and I also added ground coriander, cumin and tumeric, along with the curry paste to the rice/lentils. The result was still a tasteless, textureless, gloppy mess. Won't be making this again.

At the end of the cooking time I tasted the dish and thought it needed pepping up. I dry fried cumin, black onion and fenugreek seeds and added them and some turmeric. Also some fresh coriander lifted the look of it and gave it more fragrance. Then we all liked it but it did make loads and hope it will taste good tomorrow. I added more water too.