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Categories:Viewed: 69 - Published at: 8 years ago
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 200 g basmati rice
- 50 g red lentils
- 3 tablespoons korma paste
- 1 head cauliflower, cut into florets
- 100 g frozen peas
Method
- 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.
