Roasted cauliflower and dhal pilaff
A warming autumnal dish made with roasted vegetables, spiced rice and lentils. It’s also low in fat and makes a lovely vegetarian supper.
1 essential Waitrose Cauliflower, cut into small florets
3 essential Waitrose Carrots, diced
½ tsp ground turmeric or curry powder
1 tsp cumin seeds
Zest and juice 1 lemon
2 tbsp sunflower oil
2 essential Waitrose Onions, chopped
2 tbsp curry paste
150g LOVE Life Red Split Lentils
1.2 litres hot Cooks’ Ingredients Vegetable Stock
300g essential Waitrose Long Grain Rice
Coriander leaves, to serve
1 Preheat the oven to 200ºC, gas mark 6. Place the cauliflower, carrots, turmeric (or curry powder), cumin seeds, lemon juice and 1 tbsp of the sunflower oil in a large bowl and gently toss together. Spread out on a large baking sheet and roast for 25–30 minutes
until tender and golden brown.
2 Meanwhile, heat the remaining oil in a large saucepan and cook
the onion for 5 minutes until softened. Stir in the curry paste, lentils and stock, bring to the boil and simmer for 10 minutes. Stir in the rice, cover and cook for a further 10–12 minutes until the rice and lentils are tender and the liquid has been absorbed.
3 Spoon the dhal pilaff into bowls and top with the roasted vegetables. Scatter over the coriander leaves and serve.
Typical values per serving: