Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.69 Kcal (1301 kJ) | ||
| Calories from fat | 97.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.88g | 17% | |
|---|---|---|---|
| Sodium | 352.5mg | 15% | |
| Potassium | 752.41mg | 16% | |
| Total Carbs | 44.86g | 15% | |
| Sugars | 7.07g | 28% | |
| Dietary Fiber | 10.03g | 40% | |
| Protein | 10.01g | 20% | |
| Vitamin C | 79.3mg | 132% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 21.5mg | 119% | |
| Calcium | 61.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 100.09 Kcal (419 kJ) | ||
| Calories from fat | 31.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 17% | |
|---|---|---|---|
| Sodium | 113.56mg | 15% | |
| Potassium | 242.4mg | 16% | |
| Total Carbs | 14.45g | 15% | |
| Sugars | 2.28g | 28% | |
| Dietary Fiber | 3.23g | 40% | |
| Protein | 3.23g | 20% | |
| Vitamin C | 25.6mg | 132% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 6.9mg | 119% | |
| Calcium | 19.7mg | 6% | |
* 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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