Cauliflower & Red Lentil Curry (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Cauliflower & Red Lentil Curry

http://www.eatingwell.com/recipes/cauliflower_red_lentil_curry.html

From EatingWell:  September/October 1993

Red lentils turn yellow when cooked. Serve over rice.

4 servings | Active Time: 25 minutes | Total Time: 1 hour 20 minutes

Ingredients

Preparation

  1. Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat.
  2. Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; cook, stirring, 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. Taste and adjust seasonings with additional salt and cayenne.

Nutrition

Per serving : 184 Calories; 5 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 28 g Carbohydrates; 10 g Protein; 8 g Fiber; 335 mg Sodium; 812 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1 lean meat, 1 fat