Lentil and cauliflower pilaf (low-fat)

This healthy rice dish is the perfect store-cupboard dinner - you can swap the lentils for chickpeas, add different vegetables or use any curry paste you have on hand.

Recipe «Lentil and cauliflower pilaf (low-fat)» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp canola oil, 1 small onion, finely chopped, 1/2 cauliflower, cut into florets, 1 1/4 cups Basmati rice, 2 tbsp mild Indian curry paste , 3 cups Massel vegetable liquid stock, 2 bay leaves, 1 cinnamon quill , 400g can lentils, drained, rinsed, 2 tbsp finely chopped coriander leaves, Mango chutney, to serve.

Ingredients:

• 2 tsp canola oil 
• 1 small onion, finely chopped 
• 1/2 cauliflower, cut into florets 
• 1 1/4 cups Basmati rice 
• 2 tbsp mild Indian curry paste 
• 3 cups Massel vegetable liquid stock 
• 2 bay leaves 
• 1 cinnamon quill 
• 400g can lentils, drained, rinsed 
• 2 tbsp finely chopped coriander leaves 
• Mango chutney, to serve 

Instructions

1. Heat oil in a large frypan over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Add the cauliflower and rice and cook, stirring, for
2. 2 minutes. Add curry paste and cook for a further minute. Add stock, bay leaves and cinnamon, then bring to the boil. Reduce heat to low, cover and cook for 15 minutes until rice is cooked and all liquid has been absorbed. Fluff rice with a fork, stir in lentils and heat through for 1 minute. Sprinkle over coriander, and serve with chutney, if desired.