Cauliflower & Red Lentil Curry Recipe

Recipe Ingredients

1/2 cup red lentils, rinsed
1 small onion, chopped
2 tsp madras curry powder,
1/2 tsp salt
1/4 tsp turmeric
4 plum tomatoes, chopped
4 cup cauliflower florets
1 jalapeno pepper, halved, - seeded,, thinly sliced
1 tbsp vegetable oil
1 tbsp cumin seeds
3 cloves garlic, minced
2 tsp minced fresh ginger
1/4 tsp cayenne pepper
2 tbsp fresh lemon juice
1 tbsp chopped fresh cilantro
1 tsp sugar

In a large saucepan over low heat, combine lentils, onions, curry
powder, salt, turmeric, and 2 cups water; 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.

Heat oil in a small skillet over medium-high heat. Add cumin seeds
and cook for about 10 seconds. Add garlic and ginger; saute 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.

Serve over rice.

"Eating Well" September/October, 1993

Servings: 4

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