• 1 tablespoon oil
  • 1 onion, finely chopped
  • 1/2 a cauliflower, cut into florets
  • 1 1/4 cups (250g) basmati rice 
  • 2 tbs mild Indian curry paste
  • 3 cups (750ml) vegetable stock
  • 2 bay leaves
  • 1 cinnamon quill
  • 400g can lentils, drained, rinsed
  • 2 tbs finely chopped coriander leaves
  • Mango chutney, to serve (optional)


  1. Heat oil in a large frypan over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Add the cauliflower and rice and cook, stirring for 2 minutes.

  2. Add curry paste and cook for a further minute. Add stock, bay leaves and cinnamon, 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. Fluff rice with a fork, stir in lentils and heat through for 1 minute. Sprinkle over coriander, and serve with chutney, if desired.