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Roasted cauliflower and dhal pilaff
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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.
Try swapping the carrots for seasonal pumpkin, peeled,
deseeded and diced.
Typical values per serving:
This recipe was first published in September 2014.