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Spiced rice & lentils with cauliflower

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

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 404
  • Carbohydrates 62
  • Saturated Fat 1
  • Sugar 11
  • Protein 16
  • Fat 12
  • Fibre 7
  • Salt 0.81

Nutrition per serving

  • Calories 404
  • Carbohydrates 62
  • Saturated Fat 1
  • Sugar 11
  • Protein 16
  • Fat 12
  • Fibre 7
  • Salt 0.81

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

Method

  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.

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