One Pot Curried Cauliflower with Lentils and Rice

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

The ultimate veggie one-pot wonder! Packed with hearty vegetables, lentils and rice, this hassle-free dish has a spicy kick. We recommend Jalfrezi curry paste, but your preferred curry paste will work just as well! Toasted cashew nuts add crunch and cilantro adds freshness. This is the perfect meat-free midweek meal, guaranteed to satisfy even the biggest meat-eater.

recipe updated Jun 4, 2020


  • Onion icon
    1 (about 140 g)
  • Cauliflower icon
    1 (about 500 g)
  • Vegetable stock icon
    Vegetable stock
    700 ml (about 700 g)
  • Carrot icon
    2 (about 100 g)
  • Cashew nuts icon
    Cashew nuts
    50 g (about ¼ cup)
  • Cilantro icon
    as needed
  • Vegetable oil icon
    Vegetable oil
    2 tbsp (about 27.6 g)
  • Cumin seeds icon
    Cumin seeds
    2 tsp (about 4.2 g)
  • Curry paste icon
    Curry paste
    2 tbsp (about 33 g)
  • Red lentils icon
    Red lentils
    100 g (about ½ cup)
  • Basmati rice icon
    Basmati rice
    150 g (about ¾ cup)


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Large saucepan

Step preview

  1. Add vegetable oil to a clean large saucepan
  2. Heat - medium-high heat
  3. Add onion to the large saucepan
  4. Cook until softened - 5 min
  5. Add cumin seeds to the large saucepan
  6. Cook - approx 30 sec
  7. Add curry paste to the large saucepan
  8. Cook - approx 30 sec
  9. Add cauliflower, red lentils, basmati rice and vegetable stock to the large saucepan
  10. Boil then reduce heat
  11. Cover
  12. Simmer until just cooked - approx 12 min
  13. Mix in carrot to the large saucepan
  14. Heat
  15. Sprinkle with cashew nuts
  16. Scatter cilantro over the large saucepan
  17. Serve
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