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Cauliflower and lentil pilau with mango lassi

Cauliflower and lentil pilau with mango lassi

Name: Cauliflower and lentil pilau with mango lassi
Yield: For 4 people
Cuisine: Indian recipes
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

Easy
July 2011

Easy
July 2011

For 4 people
Takes 25 minutes to make, 40 minutes to cook

Cauliflower and lentil pilau with mango lassi is a simple and delicious way to get your five-a-day in a single meal.

Vegetarian recipes

Nutrition: per serving

Calories: 511kcals
Fat: 14.1g (3.9g saturated)
Protein: 21.6g
Carbohydrates: 74.1g (35.9g sugars)
Fibre: 15.9g
Salt: 0.8g

Nutrition: per serving

Calories: 511kcals
Fat: 14.1g (3.9g saturated)
Protein: 21.6g
Carbohydrates: 74.1g (35.9g sugars)
Fibre: 15.9g
Salt: 0.8g

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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

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

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.
Stir the cauliflower, sweet potato, curry paste, lentils and stock into the cooked onions in the pan. Season, then simmer for 10 minutes.
Add the rice, apricots and cabbage; cover and cook for 10 minutes more till tender.
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.
Stir the lemon zest and juice into the pilau, scatter over the reserved onion and serve with the mango lassi.

Method

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.
Stir the cauliflower, sweet potato, curry paste, lentils and stock into the cooked onions in the pan. Season, then simmer for 10 minutes.
Add the rice, apricots and cabbage; cover and cook for 10 minutes more till tender.
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.
Stir the lemon zest and juice into the pilau, scatter over the reserved onion and serve with the mango lassi.

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