Directions:
- 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.
- 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 chopped coriander leaves, and serve with chutney, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 568.55 Kcal (2380 kJ) | ||
| Calories from fat | 46.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.16g | 8% | |
|---|---|---|---|
| Sodium | 18637mg | 777% | |
| Potassium | 148.7mg | 3% | |
| Total Carbs | 108.32g | 36% | |
| Sugars | 1.22g | 5% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 2.39g | 5% | |
| Vitamin C | 20.4mg | 34% | |
| Iron | 20.3mg | 113% | |
| Calcium | 11.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 254.39 Kcal (1065 kJ) | ||
| Calories from fat | 20.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 8% | |
|---|---|---|---|
| Sodium | 8339.01mg | 777% | |
| Potassium | 66.54mg | 3% | |
| Total Carbs | 48.47g | 36% | |
| Sugars | 0.55g | 5% | |
| Dietary Fiber | 0.85g | 8% | |
| Protein | 1.07g | 5% | |
| Vitamin C | 9.1mg | 34% | |
| Iron | 9.1mg | 113% | |
| Calcium | 5.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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