Spiced Rice And Lentils With Cauliflower Recipes

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SPICED RICE & LENTILS WITH CAULIFLOWER



Spiced rice & lentils with cauliflower image

Curries don't have to be bad. With a high zinc content, iron and calcium, plus cholesterol-lowering fibre, this lentil curry makes for a healthy meal

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 11

2 tbsp sunflower oil
1 onion , chopped
2 carrots , chopped
200g basmati rice
50g red lentil
3 tbsp korma paste
1 head cauliflower , cut into florets
100g frozen pea
few toasted cashew nuts, to serve
natural yogurt , to serve
mango chutney , to serve

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 404 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 0.81 milligram of sodium

SPICED RICE AND LENTILS WITH CAULIFLOWER



Spiced Rice and Lentils With Cauliflower image

A very nice vegetarian entree from BBC Good Food. I found it a little on the spicy side but my husband just loved it. Mixing in some plain yogurt tempers the spiciness a bit.

Provided by Irmgard

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 365.5, Fat 9.1, SaturatedFat 1.4, Sodium 93.8, Carbohydrate 61.7, Fiber 8.3, Sugar 6.8, Protein 11.8

SPICY CURRIED LENTILS AND RICE



Spicy Curried Lentils and Rice image

A spicy and adaptable recipe by Jill Nussinow, "The Veggie Queen" (theveggiequeen.com). You can add other vegetables like potatoes at the beginning or chopped spinach at the end. Wrap it up in a multigrain tortilla and enjoy for breakfast, lunch, or a snack!!

Provided by Mindelicious

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons canola oil or 2 teaspoons vegetable oil
1 1/2 cups onions, chopped
1 teaspoon ginger, finely minced
2 garlic cloves, finely minced
1 small hot pepper, finely minced
1 cup brown lentils or 1 cup green lentil, soaked, rinsed, and drained
1/2 cup basmati rice or 1/2 cup other long grain rice
3 cups water or 3 cups broth
1 tablespoon curry powder
1/2-1 teaspoon salt
1 cup frozen peas, defrosted
1 cup diced tomato (fresh or canned)
3 -4 tablespoons cilantro, chopped for garnish
hot sauce or chutney, to taste

Steps:

  • Pour the oil into a medium or large saucepan with a lid over medium heat. Add the onion, ginger, garlic and pepper. Sauté for 1 to 2 minutes. Cook until onion begins to slightly soften, about 5 minutes.
  • Add lentils, rice, curry powder, and water. Stir well.
  • Cover the pan and bring to a boil. Reduce heat to low and simmer for 35 minutes.
  • Remove from heat, add peas to pot, replace cover and let sit undisturbed for 5 more minutes.
  • Add tomatoes and salt and fluff with a fork. Transfer to a serving plate. Top with cilantro. Serve immediately.

Nutrition Facts : Calories 345.4, Fat 4, SaturatedFat 0.5, Sodium 343.5, Carbohydrate 61.2, Fiber 19.3, Sugar 7.1, Protein 17.6

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