Spiced rice & lentils with cauliflower

Spiced rice & lentils with cauliflower

  • 1
  • 2
  • 3
  • 4
  • 5
(26 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
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 onion, chopped



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

  • 2 carrots, 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
18th Jan, 2019
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.
14th May, 2018
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.
15th Jan, 2018
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.
koolk_2009's picture
21st Mar, 2017
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.
2nd Dec, 2015
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.
amethystannie's picture
8th Jan, 2014
Disappointing - bland and sloppy. Would make it again using some of the tips offered and some personal amendments.
3rd Sep, 2012
We enjoyed this. Having one vegetarian child & keeping the others happy is no mean feat, everyone liked it.
14th Aug, 2012
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.
23rd Jun, 2012
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.
19th Oct, 2011
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?