Spiced rice & lentils with cauliflower

• sunflower oil↗2 tbsp tbsp
• onion↗1 1

  chopped

• carrots↗2 2

  chopped

• basmati rice↗200g g
• red lentil↗50g g
• korma paste↗3 tbsp tbsp
• head cauliflower↗1 1

  cut into florets

• frozen pea↗100g g
• toasted cashew↗few

  nuts, to serve

• natural yogurt↗

  to serve

• mango chutney

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.