This is a great recipe! The approach of adding the cumin, ginger, and garlic at the end makes this dish excellent and so flavorful.
Cauliflower & Red Lentil Curry
From EatingWell: September/October 1993
Red lentils turn yellow when cooked. Serve over rice.
17 Reviews for Cauliflower & Red Lentil Curry
Really good. I chopped a small eggplant and added it with the cauliflower.
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
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
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