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Cauliflower and Red Lentil Curry
Date added: December 15, 2007
- Servings: 4 change
- Calories per serving: 189
- Prep time: 30
- Cook time: 55
Ingredients
- 1/2 cup Red lentils rinsed
- 1 onion chopped
- 2 tsp Madras curry powder
- 1/2 tsp salt, table
- 1/4 tsp spice, turmeric, ground
- 4 Plum tomatoes chopped
- 4 cup Cauliflower florets
- 1 Jalapeno pepper halved, seeded, thinly sliced
- 1 tbsp oil, vegetable
- 1 tbsp spice, cumin, seeds
- 3 Cloves garlic minced
- 2 tsp fresh ginger Minced
- 1/4 tsp Cayenne pepper
- 2 tbsp lemon juice, raw
- 1 tbsp fresh cilantro Chopped
- 1 tsp sugar
Recipe Method
1. In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric, and 2 cups water; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes.
2. Add tomatoes, cauliflower, and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat. Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds.
3. Add garlic and ginger; saute until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro, and sugar.
4. Taste and adjust seasonings with additional salt and cayenne. Serve over rice.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 189 | 9% |
| Fat 5g | 7% |
| Cholesterol 1mg | 0% |
| Sodium 682mg | 28% |
| Carbohydrates 29g | 9% |
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