Close
user profile
Kraft User
Close Icon
Indian Spiced Lentil And Vegetable Pilaf
Picture of the Indian Spiced Lentil And Vegetable Pilaf
Add To Favourites Icon

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
Intermediate

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 natural unsweetened yoghurt
, chopped
Handful coriander leaves, chopped
Squeeze of lime juice

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Shop Ingredients online
INGREDIENTS

Made with

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.
What do I need?
Select All
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 natural unsweetened yoghurt
, chopped
Handful coriander leaves, chopped
Squeeze of lime juice
Add To Shopping List

Watch How To Video

Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
601713:601713

You might also like

Pumpkin, Potato and Lentil Curry image
Cook Time 35 minutes
Easy
Pumpkin, Potato and Lentil Curry
Pumpkin, Potato and Lentil Curry
Add to Favourites Icon
Baked Indian Rice image
Cook Time 25 minutes
Intermediate
Baked Indian Rice
Baked Indian Rice
Add to Favourites Icon
Chicken Tikka Masala image
Cook Time 40-45 minutes
Easy
Chicken Tikka Masala
Chicken Tikka Masala
Add to Favourites Icon
Diane’s Summer-kissed Kedgeree Salad image
Cook Time 20 minutes
Easy
Diane’s Summer-kissed Kedgeree Salad
Diane’s Summer-kissed Kedgeree Salad
Add to Favourites Icon