Ingredients

20 mins
2 servings
  1. 350 gramsRed Cabbage (Can)
  2. 500 gramsNatural yoghourt
  3. 100 gramschick peas
  4. 1/2 canTandoori Curry Paste
  5. 50 gramsCashews
  6. 1salt, pepper, (nutmeg powder)
  7. 125 gramsrice
  8. 125 gramslentils
  9. 1 tbspvegetable oil

Cooking Instructions

20 mins
  1. 1

    Put the oil in a large frying pan, heat up and fry cashews slightly (2 min).

  2. 2

    Meanwhile, cook the rice (15 min) and lentils (10 min) in separate pots. Salt the boiling water to taste.

  3. 3

    Add red cabbage to the cashews. Add 300 g of natural yoghourt, chickpeas and curry paste as well with occasional stirring. Season to taste with salt, pepper and nutmeg powder.

  4. 4

    Simmer pan on medium-high heat until the lentils are done . Stir occasionally. Drain lentils and add to the pan.

  5. 5

    Simmer pan on medium-high heat until the rice is ready. Stir occasionally. Drain rice and serve on a plate

  6. 6

    Add pan contents and the rest of the natural yoghourt to rice.

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Written by

Jacob
Jacob @cook_2801149
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