Name: Dinner for one? This vegetable and lentil pilaf has you covered
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 1
Ingredients: 1 Tbsp olive oil; ½ small onion, thinly sliced; 2 tsp Korma curry paste; 1 garlic clove, crushed; 3/4 cup vegetable stock; 1/2 cup water; 1/4 cauliflower, cut into small florets (you’ll need about 1 cup florets); 100g butternut pumpkin, peeled, chopped; 2 Tbsp red lentils; 2 Tbsp basmati rice; 1 Tbsp sultanas; 1/2 cup baby spinach leaves; Yoghurt, coriander leaves, naan bread, to serve

Looking for a wholesome, satisfying meal that’s full of flavour and easy to make? This vegetable lentil pilaf combines fluffy rice and a medley of seasonal vegetables, seasoned with aromatic spices for a dish that’s both hearty and nutritious.

Perfect for a meat-free dinner, it comes together in a single pot with minimal fuss. Vibrant, filling, and packed with protein and fibre, this pilaf proves that healthy eating for one doesn’t have to be complicated.

Ingredients

1 Tbsp olive oil

½ small onion, thinly sliced

2 tsp Korma curry paste

1 garlic clove, crushed

3/4 cup vegetable stock

1/2 cup water

1/4 cauliflower, cut into small florets (you’ll need about 1 cup florets)

100g butternut pumpkin, peeled, chopped

2 Tbsp red lentils

2 Tbsp basmati rice

1 Tbsp sultanas

1/2 cup baby spinach leaves

Yoghurt, coriander leaves, naan bread, to serve

Method

Step 1

In a medium frying pan heat oil on medium. Saute onion 5 minutes until tender. Add curry paste and garlic. Cook 1 minute until fragrant.

Step 2

Stir in stock, cauliflower, pumpkin and lentils. Bring to the boil on high. Reduce heat to medium, simmer 5 minutes.

Step 3

Stir in rice and sultanas. Cook covered 10-155 minutes until lentils and rice are tender and all liquid is absorbed. Stand, covered, 5 minutes.

Step 4

Just before serving stir in spinach and set aside 1 minute until wilted. Serve with yoghurt, coriander and torn naan bread.

Can I use brown rice instead of white rice?

Brown rice works well, though it will require a slightly longer cooking time and more liquid. It adds a nuttier flavour and extra fibre to your pilaf.

Can I add extra protein?

Yes! Chickpeas, tofu, or even shredded chicken can be added to make this a more protein-packed meal. Just stir them in towards the end of cooking so they stay tender.

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.