Lentil and cauliflower pilaf

→ Try out this easy healthy pilaf with cauliflower and lentils. You can also swap lentils for chickpeas. – 

Cooking instructions

1. Heat oil in a large frypan over medium heat. Add onion and garlic and cook until soft.

2. Add curry, cook for about 5 minutes or until fragrant, stirring occasionally.

3. Roughly chop aubergine and season with salt.

4. Add rice to pan along with cauliflower and lentils; stir to coat in onion mixture.

5. Add stock, the water and bring to the boil. Reduce heat and simmer covered tightly, about 15 minutes or until rice is tender and liquid is absorbed.

6. Remove from heat; fluff pilaf with fork. Mix in the coriander and serve with lime wedges.


Recipe By


Lamb Brand Brown Lentils 400 g, rinsed, drained and cooked

Lamb Brand Basmati Rice 200 g

Lamb Brand Curry Powder 2 tbsp

Lamb Brand Cooking Salt

Cauliflower 500 g, cut into florets

Aubergine 320 g, roughly chopped, honey glazed

Vegetable Stock 250 ml

Water 250 ml

Red Onion 150 g medium, sliced thinly

Clove Garlic 1, crushed

Lime 1

Coriander, small bunch

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