Ingredients
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3/4 cup dry green lentils
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2 tablespoons extra virgin olive oil
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1 onion, chopped
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3 carrots, chopped
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1 tablespoon curry paste (mild, medium or biryani)
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 cups small cauliflower florets
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1 cup basmati rice
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1/4 cup raisins
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2 1/4 cups vegetable stock
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1/4 cup toasted sliced almonds
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1 garlic clove, minced
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1 cup green peas
Instructions
- In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.
- Meanwhile, in Dutch oven, heat oil over medium-high heat; sauté onion until deep golden, 6 minutes.
- Add carrots, garlic, curry paste, salt and pepper; sauté until fragrant, 3 minutes.
- Stir in cauliflower, rice, raisins and lentils to coat.
- Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes.
- Stir in peas and warm through, 4 minutes.
- Sprinkle with almonds (if using).