A delightful and aromatic dish combining vegetables, spices, and rice for a wholesome meal.
Cook the lentils in a saucepan of boiling water until tender, then drain and set aside.
Cooking the lentils separately ensures they are perfectly tender and not overcooked.
Heat oil in a Dutch oven over medium heat, then sauté the onion until golden.
Stir frequently to prevent the onion from burning and to achieve an even golden color.
Add the carrots, garlic, curry powder, turmeric, salt, and pepper, and sauté until fragrant.
Toasting the spices in the oil enhances their flavor and aroma.
Stir in the cauliflower, rice, raisins, and cooked lentils until well combined.
Mix gently to avoid breaking the rice grains.
Pour in the vegetable stock, bring to a boil, then reduce heat, cover, and simmer until the rice and vegetables are tender.
Keep the lid on to retain steam and cook the rice evenly.
Stir in the peas and cook until heated through.
Add the peas at the end to maintain their bright color and fresh flavor.
Serve the pilaf warm, garnished with fresh herbs if desired.
A sprinkle of chopped cilantro or mint adds a refreshing touch to the dish.
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