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.
