Roasted cauliflower and dhal pilaff recipe
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Ingredients
- 1 cauliflower, cut into small florets
- 3 carrots, diced
- 0.5 tsp ground turmeric or curry powder
- 1 tsp cumin seeds
- 1 zested and juiced lemon
- 3 tbsp sunflower oil
- 2 onions, chopped
- 2 tbsp curry paste
- 150 g red split lentils
- 1.2 l vegetable stock
- 300 g long grain rice
- 1 handful Coriander leaves, to serve
- 1 cauliflower, cut into small florets
- 3 carrots, diced
- 0.5 tsp ground turmeric or curry powder
- 1 tsp cumin seeds
- 1 zested and juiced lemon
- 3 tbsp sunflower oil
- 2 onions, chopped
- 2 tbsp curry paste
- 5.3 oz red split lentils
- 2.1 pints vegetable stock
- 10.6 oz long grain rice
- 1 handful Coriander leaves, to serve
- 1 cauliflower, cut into small florets
- 3 carrots, diced
- 0.5 tsp ground turmeric or curry powder
- 1 tsp cumin seeds
- 1 zested and juiced lemon
- 3 tbsp sunflower oil
- 2 onions, chopped
- 2 tbsp curry paste
- 5.3 oz red split lentils
- 5.1 cups vegetable stock
- 10.6 oz long grain rice
- 1 handful Coriander leaves, to serve
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Preheat the oven to 200ºC, gas mark 6. Place the cauliflower, carrots, turmeric (or curry powder), cumin seeds, lemon juice and 1 tbsp of the sunflower oil in a large bowl and gently toss together. Spread out on a large baking sheet and roast for 25–30 minutes until tender and golden brown.
- Meanwhile, heat the remaining oil in a large saucepan and cook the onion for 5 minutes until softened. Stir in the curry paste, lentils and stock, bring to the boil and simmer for 10 minutes. Stir in the rice, cover and cook for a further 10–12 minutes until the rice and lentils are tender and the liquid has been absorbed.
- Spoon the dhal pilaff into bowls and top with the roasted vegetables. Scatter over the coriander leaves and serve.
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