SPICED RICE AND LENTILS WITH CAULIFLOWER
A very nice vegetarian entree from BBC Good Food. I found it a little on the spicy side but my husband just loved it. Mixing in some plain yogurt tempers the spiciness a bit.
Provided by Irmgard
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a pan, add the onion and carrots, then fry for 5 minutes until lightly coloured.
- Stir in the rice and lentils, cook for 1 more minute, add the korma paste and 900 ml water, then bring to the boil.
- Cover, then simmer for 10 minutes.
- Stir in the cauliflower, then cook for 10 minutes more before cooking time is up, stirring through.
- Top with chopped cashews, and serve with plain yogurt and mango chutney on the side.
Nutrition Facts : Calories 365.5, Fat 9.1, SaturatedFat 1.4, Sodium 93.8, Carbohydrate 61.7, Fiber 8.3, Sugar 6.8, Protein 11.8
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