Spiced Rice & Lentils With Cauliflower
This flavorful Korma rice dish brings together a delightful medley of vegetables and aromatic spices, resulting in a satisfying and wholesome meal. Each bite of this dish offers a mix of textures and flavors that will have your taste buds singing. Finished with a dollop of cool yogurt and a dollop of sweet mango chutney, this dish is a true delight for both your palate and your soul.
— Constant Cookbook
Ingredients
- 2 tbsp sunflower oil
- 1 onion , chopped
- 2 carrots , chopped
- 200g basmati rice
- 50g red lentils
- 3 tbsp Korma paste
- 1 head cauliflower , cut into florets
- 100g frozen peas
- few toasted cashew nuts, to serve
- natural yogurt , to serve
- mango chutney , to serve
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 404 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 62 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 0.81 milligram of sodium
Comments
No comments found.