One-pan quick and easy cauliflower korma

Ingredients

• 1 tbsp vegetable oil
• 1 brown onion, thinly sliced
• 2 garlic cloves, crushed
• 1/4 cup korma curry paste
• 400g can diced tomatoes
• 1/2 medium cauliflower, cut into florets
• 400g can lentils, drained, rinsed
• 200g green beans, trimmed, chopped
• 200g tub low-fat plain Greek-style yoghurt
• 250g packet 90 second basmati rice
• 100g baby spinach
• 1/2 cup chopped fresh coriander leaves
• Lemon wedges, to serve
• Naan bread, warmed, to serve
• Select all ingredients

Method Steps

• Step 1Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 3 to 5 minutes or until softened. Add garlic and curry paste. Cook, stirring, for 1 minute or until fragrant.
• Step 2Add tomato, cauliflower and 11⁄2 cups water. Bring to the boil. Reduce heat to low. Cover. Simmer for 12 minutes. Add lentils and beans. Simmer, uncovered, for 5 minutes or until vegetables are tender. Stir in 1/2 cup yoghurt. Simmer for 1 minute or until heated through.
• Step 3Cook rice following packet directions. Stir spinach and half the coriander into curry. Simmer for 1 minute or until spinach wilts. Stir in rice until almost combined. Sprinkle curry with remaining coriander and dollop with remaining yoghurt. Serve with lemon wedges and naan bread.