Spicy cauliflower and lentil pilaf recipe
This easy vegan curried rice dish is a great healthy dinner option that can be prepared in under an hour. Use a few different spices layered through your rice, lentils and cauliflower for a vibrant, tasty dinner that is sure to become a favourite.
See method- Serves 4
- 15 mins to prepare and 30 mins to cook
- 330 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 100g (3½oz) basmati rice
- 150g red lentils
- 2 tbsp olive oil
- 1tsp mustard seeds
- 1 onion, peeled
- ½ red chilli, finely diced
- 1 large garlic clove, peeled and sliced
- ½tsp turmeric
- ½tsp ground coriander
- 1 small cauliflower, broken into florets
- 2tbsp vegetable stock
- 2tbsp flaked almonds, toasted
- 2tbsp chopped coriander
Each serving contains
- Energy
- 1390kJ 330.0kcal
- Fat
- 11g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 47.2gProtein 15.1gFibre 7.5g
Method
- Cook the rice and lentils according to pack instructions. Meanwhile, heat the olive oil in a frying pan and cook the mustard seeds until they start to ‘pop’. Add the onion, red chilli and garlic and cook for 2-3 minutes before stirring in the spices. Cook for one minute. Stir in the cauliflower florets to coat with all the spices and flavourings. Pour in the stock, cover and cook for 5-6 minutes, until the cauliflower is tender. Drain the rice and lentils and stir into the cauliflower. Stir in the flaked almonds and coriander. Season to taste and serve.
- See more Vegan recipes
