Spiced beef & cau­li­flower pi­laf

Healthy Food Guide (Australia) - - RECIPES -

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.

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