Spiced Rice And Lentils With Cauliflower - cooking recipe

Ingredients

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

Preparation

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.