Get your five-a-day in a single meal with this simple veggie pilau served with a refreshing mango lassi.
Ingredients
- 2 tbsp olive oil
- 4 onions, thinly sliced
- 2 tsp cumin seeds
- 1 small cauliflower, cut into small florets
- 1 sweet potato, cubed
- 2 tbsp hot curry paste
- 100g red lentils
- 750ml vegetable stock, hot
- 75g basmati rice
- 8 dried apricots, roughly chopped
- ½ savoy cabbage, finely shredded
- Grated zest and juice of 1 lemon
- For the mango lassi
- 2 mangoes, peeled, stoned and chopped
- 150g natural yogurt
- 300ml milk
Method
- 1. Heat the oil in a non-stick pan and cook the onions over a gentle heat for 15 minutes until soft and golden. Add the cumin seeds and cook for a further 5 minutes. Scoop out half the onions and set aside.
- 2. Stir the cauliflower, sweet potato, curry paste, lentils and stock into the cooked onions in the pan. Season, then simmer for 10 minutes.
- 3. Add the rice, apricots and cabbage; cover and cook for 10 minutes more til tender.
- 4. Meanwhile, make the lassi. Whizz the mango (reserving a few pieces to garnish), yogurt and milk in a blender with some ice cubes until smooth. Pour into 4 glasses and top with the reserved mango.
- 5. Stir the lemon zest and juice into the pilau, scatter over the reserved onion and serve with the mango lassi.
Nutritional info
Per serving: 511kcals, 14.1g fat (3.9g saturated), 21.6g protein, 74.1g carbs (35.9g sugars), 0.8g salt, 15.9g fibre