Spiced rice & lentils with cauliflower
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- 2 tbsp sunflower oil
- 1 onionchopped
- 2 carrotschopped
- 200g basmati rice
- 50g red lentil
- 3 tbsp korma paste
- 1 head cauliflowercut into florets
- 100g frozen pea
- few toasted cashewnuts, to serve
- natural yogurtto serve
- mango chutneyto serve
Nutrition: per serving
- kcal404
- fat12g
- saturates1g
- carbs62g
- sugars11g
- fibre7g
- protein16g
- salt0.81glow
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.
