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Cauliflower & Red Lentil Curry

September/October 1993

Your rating: None Average: 3.8 (81 votes)

Red lentils turn yellow when cooked. Serve over rice.



READER'S COMMENT:
"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...
Cauliflower & Red Lentil Curry

17 Reviews for Cauliflower & Red Lentil Curry

04/11/2010
Anonymous

This is a great recipe! The approach of adding the cumin, ginger, and garlic at the end makes this dish excellent and so flavorful.

Comments
10/11/2009
Anonymous

Really good. I chopped a small eggplant and added it with the cauliflower.

Comments
09/21/2009
Anonymous

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

Comments
09/21/2009
Anonymous

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

Comments
09/21/2009
Anonymous

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

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