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Spiced Rice and Lentils With Cauliflower

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“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.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a pan, add the onion and carrots, then fry for 5 minutes until lightly coloured.
  2. Stir in the rice and lentils, cook for 1 more minute, add the korma paste and 900 ml water, then bring to the boil.
  3. Cover, then simmer for 10 minutes.
  4. Stir in the cauliflower, then cook for 10 minutes more before cooking time is up, stirring through.
  5. Top with chopped cashews, and serve with plain yogurt and mango chutney on the side.

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