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Indian Spiced Lentil And Vegetable Pilaf
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Indian Spiced Lentil And Vegetable Pilaf

This one pan Indian spiced lentil pilaf is perfect as a main or a side. So versatile, use your favourite fresh vegetables (we’ve used in season carrots and cauliflower in this recipe) and serve with Greek yoghurt and a squeeze of lemon juice.

Makes 4-5
Prep Time 15 minutes
Cook Time 25 minutes plus 10 mins standing
A Little More Effort
Ingredients
¾ cup basmati rice
1 onion, sliced lengthwise
2 cloves garlic, crushed
2 cm piece ginger, peeled and finely grated
1 tsp Gregg's Garam Masala
½ tsp Gregg's Ground Turmeric
1 ½ cup (375ml) vegetable stock
200 g prepared fresh vegetables, (diced carrots, small cauliflower florets)
2 x 400g cans Wattie's Lentils in Springwater, rinsed and drained
1 cup frozen peas
⅓ cup currants, (optional)
Lime wedges and mint leaves to garnish
Yoghurt Dressing
½ cup nanatural unsweetened yoghurt
, chopped
Handful coriander leaves, chopped
Squeeze of lime juice

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Wash the basmati rice with cold water through a sieve until the water runs clear. Drain well.
Step 2
Heat a dash of oil in a lidded pan. Add the onion and stir-fry over a medium low heat until softened. Add the garlic and ginger and cook a further minute. Stir in Gregg’s Ground Garam Masala and Gregg’s Ground Turmeric. Add the basmati rice and stir for a minute.
Step 3
Pour over vegetable stock. Add carrots. Stir and bring to the boil. Reduce heat. Cover tightly and simmer gently for 25 minutes. Stir in Wattie’s Lentils and frozen peas. Turn off the heat. Leave to stand covered for 10 minutes to allow the lentils and peas to heat through. The stock will be completely absorbed into the rice. Add currants if wished. Fluff up the rice with a fork before serving. Garnish with lime wedges and mint leaves.
Step 4
While the pilaf is cooking prepare the yoghurt dressing. Mix together yoghurt, chopped coriander and mint and lime juice.
Step 5
Serve pilaf warm with the yoghurt dressing.
Tips
If you don't have a pan with a tight fitting lid place a double piece of foil over the pan before putting on the lid.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
¾ cup basmati rice
1 onion, sliced lengthwise
2 cloves garlic, crushed
2 cm piece ginger, peeled and finely grated
1 tsp Gregg's Garam Masala
½ tsp Gregg's Ground Turmeric
1 ½ cup (375ml) vegetable stock
200 g prepared fresh vegetables, (diced carrots, small cauliflower florets)
2 x 400g cans Wattie's Lentils in Springwater, rinsed and drained
1 cup frozen peas
⅓ cup currants, (optional)
Lime wedges and mint leaves to garnish
Yoghurt Dressing
½ cup nanatural unsweetened yoghurt
, chopped
Handful coriander leaves, chopped
Squeeze of lime juice
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