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)


  1. 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.
  2. 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.
  3. Into slow cooker bowl, stir peas, lime juice, and 1/4 tsp salt. Serve over rice; garnish with pistachios.
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