Rice Pilaf With Lentils Cauliflower And Pumpkin

• 2 tbsp olive oil
• 2 None large onions, peeled and thinly sliced
• 2 tbsp spicy curry paste
• 2 cloves garlic, peeled and finely chopped
• 3 cups vegetable stock
• 1/2 head cauliflower, broken into small florets
• 3/4 lb pumpkin, peeled, chopped
• 4 oz dried lentils
• 4 oz basmati rice
• 2 oz raisins
• 1 handful baby spinach

1. In a deep, heavy-based frying pan with a lid, heat the oil on medium. Cook the onion, stirring, 10 mins until soft and lightly golden. Add the curry paste and garlic and cook 1 min, until fragrant. Mix in the stock, cauliflower, pumpkin and lentils. Bring to a boil, stirring occasionally. Reduce the heat to medium and simmer 10 mins. Stir in the rice and raisins. Cook, covered, 10-15 mins, until the lentils and rice are tender and the liquid has been absorbed. Fold in spinach and serve immediately.

olive oil, onions, curry, garlic, vegetable stock, cauliflower, pumpkin, lentils, basmati rice, raisins, handful baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/26903 (may not work)