Ingredients
- 1 tablespoon olive oil
- 2 brown onions thinly sliced
- 300 g button mushrooms, finely sliced
- 600 g canned no added salt brown lentils, rinsed, drained
- 1 tablespoon korma curry paste
- ½ small cauliflower, cut into small florets
- 1 cup basmati rice
- 1 cup reduced salt chicken stock
- 2½ cups water
- 2 tablespoons flaked almonds, to serve
- ½ cup coriander leaves, to serve
Method
Step 1
Heat oil in a large frying pan over medium heat. Add onion and mushrooms, and cook, stirring occasionally for 5-8 minutes, or until caramelised.
Step 2
Add lentils, curry paste, cauliflower and rice and cook, stirring for 2-3 minutes until fragrant.
Step 3
Add stock and water, then bring to the boil. Reduce heat to low, cover and cook for 15 minutes until rice is cooked and all liquid has been absorbed.
Step 4
Allow to cool. Freeze in an airtight container.
Step 5
Once reheated, fluff rice with a fork and sprinkle over flaked almonds and fresh coriander before serving.
Step 6
Fluff rice with a fork and sprinkle over flaked almonds and fresh coriander before serving.
