Spiced Rice And Lentils With Cauliflower Recipes

MOROCCAN LENTIL AND CAULIFLOWER STEW

Steps:

• Heat oil in a large stockpot over medium heat and cook onions with carrots, stirring occasionally, until softened, about 5 minutes. Stir garlic, cumin, coriander, turmeric, cinnamon and salt; cook, stirring, until fragrant, about 1 minute. Add broth, tomatoes with their juice, and lentils; bring to a boil over high heat. Reduce heat and simmer, covered, stirring occasionally, about 30 to 35 minutes. Add cauliflower; cook while stirring occasionally, until lentils and cauliflower are very tender, about 15 minutes. Stir spinach and cook until spinach is wilted, about 1 minute. Stir lemon juice before serving. Garnish with a dollop of plain Greek yogurt if desired.

SPICED RICE & LENTILS WITH CAULIFLOWER

Steps:

• Heat the oil in a pan, add the onion and carrots, then fry for 5 mins until lightly coloured. Stir in the rice and lentils, cook for 1 more min, add the curry paste and 900ml water, then bring to the boil. Cover, then simmer for 10 mins.
• Stir in the cauliflower, then cook for 10 mins more until the rice and lentils are tender. Add the peas 2 mins before cooking time is up, stirring through. Top with the nuts, then serve with yogurt and mango chutney in bowls.

MIDDLE EASTERN RICE (MEJADRA)

Steps:

• Heat oil in a medium saucepan over medium high heat. Add about 1/3 of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.
• Repeat with remaining onions, in two batches.
• Put the olive oil, cumin seeds and coriander in a saucepan over medium heat.
• Cook for a couple of minutes until the spices are fragrant.
• Add the rice and stir to coat with the oil and spices.
• Add the water and lentils.
• While it comes to boil, add all the other spices, salt and pepper.
• When it comes to a boil, turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
• Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb.
• Fluff rice with a fork and adjust the seasoning with more salt if you wish.
• Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.

VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS

Steps:

• Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
• Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
• Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
• Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

SPICED RICE AND LENTILS WITH CAULIFLOWER

Steps:

• Heat the oil in a pan, add the onion and carrots, then fry for 5 minutes until lightly coloured.
• Stir in the rice and lentils, cook for 1 more minute, add the korma paste and 900 ml water, then bring to the boil.
• Cover, then simmer for 10 minutes.
• Stir in the cauliflower, then cook for 10 minutes more before cooking time is up, stirring through.
• Top with chopped cashews, and serve with plain yogurt and mango chutney on the side.