Thursday, February 19, 2015

Cauliflower power: Cauliflower and lentil spicy rice

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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  


Cauliflower and lentil spicy rice


 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});MailOnline iPad app DM.later('bundle', function(){ if (window.ArticlePage) { new ArticlePage(); } });


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