Steps
- Heat 2 tablespoons of sunflower oil in a pan over medium heat. Add 1 chopped onion and 2 chopped carrots. Cook for 5 minutes, until lightly colored.
- Stir in 200g of basmati rice and 50g of red lentils for 1 minute. Add 3 tablespoons of korma paste and 900ml of water.
- Bring to a boil, cover, and simmer for 10 minutes.
- Add 1 head of cauliflower cut into florets and simmer for 8 minutes. Stir in 100g of frozen peas and cook for 2 minutes, until the rice and lentils are tender.
- Scatter with toasted cashews and serve with plain yogurt and mango chutney.