Spiced rice & lentils with cauliflower

30-60 minutes 4 servings 600 kcal or less basmati rice cashew cashews cauliflower curry korma korma paste lentils mains mango chutney natural yogurt red lentil red lentils rice veggie

Ingredients

2 tbsp sunflower oil

1 onion , chopped

2 carrots , chopped

200g basmati rice

50g red lentil

3 tbsp korma paste

1 head cauliflower , cut into florets

100g frozen pea

few toasted cashew nuts, to serve

natural yogurt , to serve

mango chutney , to serve

Method

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.