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INGREDIENTS
2tsp vegetable or sunflower oil1 onion, finely chopped2 vegetable stock cubes50g basmati rice1/2 a large white cauliflower and 1/2 a large green cauliflower, cut into small florets2tbsp hot Madras curry paste1 x 410g tin of lentils, drained and rinsed well100g peas, fresh or frozenJuice of half a lemonA handful of fresh coriander, roughly choppedFreshly ground black pepper
Enlarge
Just a few store cupboard essentials are all you need to create this lentil rice dish
METHOD
Heat the oil in a large nonstick pan and gently fry the onion for 5 minutes, until softened, but not browned. Dissolve the stock cubes in 1 litre of boiling water. Add the rice and cauliflower to the pan and cook for a further 1-2 minutes.Stir in the curry paste and the lentils and add the hot stock. Bring to the boil, cover and simmer gently for 12 minutes. At this point add the peas, stir, and cook for a further couple of minutes, or until the rice and cauliflower are tender, but not mushy.Squeeze in the lemon juice, add the coriander, season with lots of pepper and serve. window._taboola = window._taboola || []; _taboola.push({mode: 'autosized-generated-text-under-1r-' + 'row', container: 'taboola-below-main-column', placement: 'narrow'}); _taboola.push({flush:true}); var rcShoutCache = '{}'; window._taboola = window._taboola || []; _taboola.push({flush:true});










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