You’ll Need:
- 2 spring onions
- 1 can tomato paste
- 1 jalapeño chile
- 4 slice peeled ginger
- 2 clove garlic
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 475 ml vegetable stock
- 270 g lentils
- 1 can light coconut milk
- 450 g large cauliflower florets
- 150 g. frozen peas
- 1 tbsp. fresh lime juice
- Cooked basmati rice
- 50 g chopped shelled unsalted pistachios
- Salt (to taste)
- Black pepper (to taste)
Method:
- In food processor, pulse spring onions, tomato paste, jalapeño, ginger, garlic, cumin, coriander, and 1/2 tsp each salt and black pepper until mostly smooth; transfer to slow cooker bowl.
- To same slow cooker bowl, add stock, lentils, coconut milk, and 240 ml water, stirring to combine. Place cauliflower on top. Replace lid and cook on high 5 hours or on low 8 hours or until lentils are tender.
- Into slow cooker bowl, stir peas, lime juice, and 1/4 tsp salt. Serve over rice; garnish with pistachios.
