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  • Vegan Strong

Lemon & Cauliflower Pilaf


  • 2 teaspoons canola oil

  • 1 small onion, finely chopped

  • 1/2 (about 450g) cauliflower, cut into florets

  • 1 1/4 cups (250g) basmati rice

  • 2 tablespoons mild Indian curry paste (such as korma)

  • 3 cups (750ml) Massel Vegetable Liquid Stock

  • 2 bay leaves

  • 1 cinnamon quill

  • 400g can lentils, drained, rinsed

  • 2 tablespoons finely chopped coriander leaves


1. Heat oil in a large frypan over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Add the cauliflower and rice and cook, stirring, for 2 minutes.

2. Add curry paste and cook for a further minute. Add stock, bay leaves and cinnamon, then bring to a boil.

3. Reduce heat to low, cover and cook for 15 minutes until rice is cooked and all liquid has been absorbed.

4. Fluff rice with a fork, stir in lentils and heat through for 1 minute.

5. Sprinkle coriander over, and serve with chutney, if desired.

Makes 6 servings.

Nutrition per serving: 268 calories, 50g carbohydrates, 2.4g fat, 11.8g protein.


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