Spiced beef & cauliflower pilaf
Serves 6 Cost per serve $2.10 Handson time 15 min Cooking time 35 min
dairy free diabetes friendly 1 tablespoon olive oil 2 brown onions, thinly sliced 200g Swiss brown mushrooms, thinly sliced 300g lean beef mince 2 tablespoons korma curry paste 400g cauliflower florets (½ small cauliflower) 1½ cups basmati rice 2 cups reduced-salt chicken stock 1 x 400g can no-added-salt brown lentils, rinsed, drained 1 cup frozen peas, thawed 1 tablespoon toasted flaked almonds ½ cup coriander leaves 1 Heat oil in a large saucepan on medium heat. Cook onion and mushrooms, stirring occasionally, for 10 minutes, or until caramelised. 2 Add mince. Cook, stirring to break meat up, for 5 minutes, or until browned. Add curry paste, cauliflower and rice to pan. Cook, stirring, for 1 minute. 3 Add stock with 2 cups of water. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes, or until rice is tender. Using a fork, stir to separate the rice grains. Add lentils and peas. Cook for 1 minute, or until heated through. Top pilaf with flaked almonds and coriander leaves, and serve.