Cauli, rice and lentils : Wk37/5

Serves 4 : Very easy : Quick

Ingredients
1 onion, chopped
2 large carrots, chopped
60gm red lentils
240gm rice
3 Tblsp Patak’s Korma paste
4 cups of veg stock
1 head of cauliflower, broken into florets
150gm frozen peas

2 Tblsp roasted cashew nuts
4 Tblsp natural fat free yoghurt
4 Tblsp mango chutney

Method
Spray a saucepan with non-stick cooking spray.
Dry fry the onion and carrots for about 5 minutes.
Stir in the rice and lentils.
Add the korma paste and vegetable stock.
Simmer, covered, for 10 minutes.

Stir through the cauliflower florets and cook for a further 10 minutes until the rice and lentils are tender.
Add the frozen peas for the last 5 minutes.

Serve with the cashew nuts sprinkled on top, and the yoghurt and chutney on the side.