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Recipe Instructions

Heat the oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 3-4 mins or until onion softens. Add garlic and turmeric and cook for 30 secs or until aromatic. Add the rice and stir to combine.

Add stock, lentils and currants to the onion mixture in the pan and bring to a simmer. Reduce heat to medium-low. Cover and cook for 15 mins or until rice is tender. Add the stir-fry vegetables and use a fork to gently toss until the vegetables are just tender. Cover and set aside for 2-3 mins to steam. Season.

Meanwhile, spray a separate large non-stick frying pan with olive oil spray. Cook the sausages following packet directions or until light golden.

Divide the rice mixture and sausages among serving plates. Sprinkle with coriander. Serve with the yoghurt.

Recipe Ingredient

36.40 gm olive oil

1 large brown onion, thinly sliced

2 garlic cloves, crushed

1 tsp ground turmeric

145g basmati rice

500ml vegetable stock

400g can lentils, rinsed, drained

35g currants

300g pkt Superfood Stir-Fry

300g pkt kale and cashew vegan sausages

Coriander sprigs, to serve

Coconut yoghurt, to serve

Cook Time


Prep Time


Total Time



110.86 calories

17.5 grams fat

5.3 grams saturated fat

60.9 grams carbohydrates

5.9 grams sugar

10.6 grams protein

616.9 milligrams sodium


Recipe Category



Dried fruit, egg allergy, fish allergy, garlic, lactose allergy, lentil, milk allergy, onion, peanut allergy, rice, sesame allergy, shellfish allergy, soy allergy, tree nut allergy, yoghurt, 30 minute, family friendly, weeknight, dinner, healthy, vegan, savoury, easy dinner, simple


A perfectly balanced veggie pilaf and vegan sausage plate that could be made any day of the week.

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