Rating: 4.06 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This cauliflower curry recipe also features red lentils, which turn yellow when cooked. Curry powder, onions, cumin and other seasonings give this vegetarian dinner tons of flavor. Serve over rice to complete the meal.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1993

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Credit: Jason Donnelly
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 9.7g; carbohydrates 27.5g; dietary fiber 9.6g; sugars 7.2g; fat 4.8g; saturated fat 0.5g; vitamin a iu 644.6IU; vitamin c 70.5mg; folate 202.8mcg; calcium 76.3mg; iron 4.3mg; magnesium 61.6mg; potassium 825.6mg; sodium 335.6mg; thiamin 0.2mg; added sugar 1g.
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