Special Diet

Curried Cauliflower, Lentil and Rice Pot

cook 30 mins
Tags: Quick eats
  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 2 teaspoons cumin seeds
  • 2 tablespoons Jalfrezi curry paste
  • 350 g (11 1/2 oz) cauliflower, cut into florets
  • 100 g (3 1/2 oz) red lentils
  • 150 g (5 oz) basmati rice
  • 700 ml (1¹/8 pints) hot vegetable stock
  • 2 carrots, peeled and coarsely grated
  • 50 g (2 oz) toasted cashew nuts
  • 2 handfuls of coriander leaves, to garnish
  • Heat the oil in a large saucepan, add the onion and cook for 5 minutes until softened. Add the cumin seeds and cook for 30 seconds, then add the curry paste and cook for 30 seconds.
  • Add the cauliflower, red lentils, rice and stock. Bring to the boil, then reduce the heat, cover and simmer for 10–15 minutes until cooked through and the liquid has been absorbed.
  • Stir in the grated carrots and heat for 2 minutes, adding a little hot water if the mixture is too dry. Sprinkle over the cashews and serve scattered with coriander leaves.
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