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Cauliflower and lentil pilau with mango lassi recipe

  • 4servings
  • 65minutes

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Source: www.deliciousmagazine.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, E
MineralsFluorine, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 4 onions, thinly sliced

  3. 2 tsp cumin seeds

  4. 1 small cauliflower, cut into small florets

  5. 1 sweet potato, cubed

  6. 2 tbsp hot curry paste

  7. 100g red lentils

  8. 750ml vegetable stock, hot

  9. 75g basmati rice

  10. 8 dried apricots, roughly chopped

  11. 1/2 savoy cabbage, finely shredded

  12. Grated zest and juice of 1 lemon

  13. For the mango lassi

  14. 2 mangoes, peeled, stoned and chopped

  15. 150g natural yogurt

  16. 300ml milk

Instructions Jump to Ingredients ↑

  1. Heat the oil in a non-stick pan and cook the onions over a gentle heat for 15 minutes until soft and golden. Add the cumin seeds and cook for a further 5 minutes. Scoop out half the onions and set aside.

  2. Stir the cauliflower, sweet potato, curry paste, lentils and stock into the cooked onions in the pan. Season, then simmer for 10 minutes.

  3. Add the rice, apricots and cabbage; cover and cook for 10 minutes more til tender.

  4. Meanwhile, make the lassi. Whizz the mango (reserving a few pieces to garnish), yogurt and milk in a blender with some ice cubes until smooth. Pour into 4 glasses and top with the reserved mango.

  5. Stir the lemon zest and juice into the pilau, scatter over the reserved onion and serve with the mango lassi.

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