Red lentils turn yellow when cooked. Serve over rice. Source: EatingWell Magazine, September/October 1993

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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 Facts

177 calories; 4.8 g total fat; 336 mg sodium. 27.5 g carbohydrates; 9.7 g protein; Full Nutrition

Reviews (17)

Read More Reviews
17 Ratings
  • 5 star values: 1
  • 4 star values: 16
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/23/2015
great flavors and not too complicated I loved this recipe! As others suggested I roasted my cauliflower florets first and then added them in toward the end. Other changes: I soaked my lentils for 7 hours first (as directed by the Blender Girl) to ease digestion. I used a can of fire roasted tomatoes with the juice and did not add any salt to the recipe while cooking. Instead I added a sprinkling of Hawaiian black salt when serving. I ate this by itself but it would make a heartier meal served over rice or quinoa. Toasting the cumin seeds gives them a wonderful flavor definitely use the whole tablespoon! Pros: good vegan/vegetarian main dish healthy and delicious Cons: time required may be too long for busy households Read More
Rating: 5 stars
02/16/2013
Best vegetable curry I've made As recommended by earlier reviews I omitted the sugar added one eggplant and roasted both the cauliflower and eggplant (sprinkled with half of the cumin) in the oven for 15 minutes before adding the vegetables to the cooked lentil mixture. I also used non-fat beef stock instead of water and increased to 2.5 cups (given the extra vegetable & because I like saucy curries). If you are vegetarian then I am sure vegetable stock would work too. Delicious and very substantial. I served it with a cucumber and coriander raita (yoghurt sliced and seeded cucumber chopped coriander salt and a little sugar - can be omitted). Better than most cauliflower curries I have had at Indian restaurants. Pros: Filling tasty complex flavours and moist Read More
Rating: 4 stars
03/28/2012
Can I make this with curry paste? This isn't a review but rather a question - how can I modify this recipe to make it with curry paste? I live outside of the U.S. and some spices like turmeric are really hard to find. Read More
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Rating: 4 stars
02/06/2012
Great flavors allow more time for the cauliflower This is a great recipe but the Cauliflower takes more like 20-25 minutes to cook. You could also roast it and add it in at the end which would give it a great flavor. Read More
Rating: 4 stars
10/31/2011
This is delicious just as written - I added a cup or so of cooked brown rice at the end to round it out and make a meal of it. Anonymous Atlanta GA Read More
Rating: 4 stars
10/31/2011
My goodness! This was the best recipe that I think I've made from this magazine-- it was SO flavorful! I loved the texture of the cauliflower and the lentils. I actually used a 14 oz. can of fire roasted diced tomatoes with the juice and I think it added an extra dimension of flavor! It's a must try--- especially if you love Indian flavors! Carissa Cumberland RI Read More
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Rating: 4 stars
10/31/2011
Great dish! I didn't even have the turmeric jalapeno or cumin seeds and it still tasted awesome. Pretty spicy without those. I even later added additional cauliflower to try to tame the spice. Amanda Kansas City MO Read More
Rating: 4 stars
10/31/2011
A very good warming meal for a cool evening. The heat was just right for us spicy but not blazing. I had the cauliflower already cut up so it was a snap to make. Next time I think I will put the tomatoes and cauliflower in earlier as I like the cauliflower a bit softer. I might add more curry powder as well. Beth Milwaukee WI Read More
Rating: 4 stars
10/31/2011
I have made this numerous times. It is good to make with an Indian meal or just as a tasty side dish. Emily CT Read More
Rating: 4 stars
10/31/2011
I don't prefer lentils and replaced them with 1 can of rinsed chickpeas. Very tasty recipe! Nicole Raleigh NC Read More
Rating: 4 stars
10/31/2011
It was delicious. If you like curried vegetables in an Indian restaurant you'll like this. I think it makes 4 main dish servings with rice but 6-8 side dish servings. Rosemary Pittsburgh PA Read More
Rating: 4 stars
10/31/2011
This was very flavorful and hearty. However the amount of cumin seed called for seemed excessive (one tablespoon!)so I used one teaspoon. Could probably get by with a teaspoon less oil too. Linda Northbridge MA Read More
Rating: 4 stars
10/31/2011
Never knew vegetable curry can taste this good! Anonymous Read More
Rating: 4 stars
10/31/2011
This was good hearty and warming. A nice meatless dinner. Paula Smith Read More
Rating: 4 stars
10/30/2011
Really good. I chopped a small eggplant and added it with the cauliflower. Read More
Rating: 4 stars
10/30/2011
This is a great recipe! The approach of adding the cumin ginger and garlic at the end makes this dish excellent and so flavorful. Read More
Rating: 4 stars
10/30/2011
This is a great recipe! Very tasty! Very healthy! However OMIT the sugar..why ruin this fabulous dish with extra carbs? I also didn't waste time measuring all the ingredients. by eye is the best...you know what you like. As you cook do a taste test and add more of whats missing. YUM. Will def. be cooking this again. CHEF C Read More