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.
Cauliflower & Red Lentil Curry
From EatingWell: September/October 1993
Red lentils turn yellow when cooked. Serve over rice.
16 Reviews for Cauliflower & Red Lentil Curry
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.
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.
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.
Will def. be cooking this again.
This is a great recipe! The approach of adding the cumin, ginger, and garlic at the end makes this dish excellent and so flavorful.