Name: Vegetable and lentil pilaf
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 large onions, thinly sliced; 2 tablespoon hot curry paste; 2 cloves garlic, finely chopped; 3 cup vegetable stock; 1/2 head cauliflower, broken into small florets; 350 gram pumpkin, peeled, chopped; 1/2 cup dried lentils; 1/2 cup basmati rice; 1/4 cup sultanas; 1 cup baby spinach leaves

Vegetable and lentil pilaf

Skip to Recipe

Serves 4

Prep

20M

Cook

40M

Total

Ingredients

2 tablespoon olive oil

2 large onions, thinly sliced

2 tablespoon hot curry paste

2 cloves garlic, finely chopped

3 cup vegetable stock

1/2 head cauliflower, broken into small florets

350 gram pumpkin, peeled, chopped

1/2 cup dried lentils

1/2 cup basmati rice

1/4 cup sultanas

1 cup baby spinach leaves

Method

1.In a deep, heavy-based frying pan with lid, heat oil on medium.

2.Cook onion, stirring, 10 minutes until soft and lightly golden. Add curry paste and garlic and cook 1 minute, until fragrant.

3.Mix in stock, vegetables and lentils. Bring to boil, stirring occasionally. Reduce heat to medium. Simmer 10 minutes.

4.Stir in rice and sultanas. Cook, covered, 10-15 minutes, until lentils and rice are tender and all liquid absorbed.

5.Fold spinach through rice mixture 1 minute to wilt slightly before serving.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%