Cauliflower & Red Lentil Curry
Red lentils turn yellow when cooked. Serve alongside basmati or brown basmati rice.
4 servings | Active Time: 25 minutes | Total Time: 1 hour 20 minutes
1/2 cup red lentils, rinsed
1 small white or brown onion, finely diced
2 teaspoons Madras curry powder
¼-to ½ teaspoon sea salt (check taste before adding more!, I find it is not needed)
1/4 teaspoon turmeric (fresh grated is best if you are up for that)
2 cups filtered water
4 plum tomatoes, seeded and chopped, or one 14-oz. can low sodium tomatoes, drained and chopped
4 cups cauliflower florets
1 jalapeno pepper, halved, seeded, membrane removed and thinly sliced
1 tablespoon canola oil
1 tablespoon cumin seeds
3 cloves garlic, membrane discarded and minced
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
2 tablespoons lemon juice
1 tablespoon chopped fresh cilantro
¼ teaspoon agave nectar
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.
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: Per serving : 184 Calories; 5 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 28 g Carbohydrates; 10 g Protein; 8 g Fiber; 335 mg Sodium; 812 mg Potassium
I originally found this recipe at eatingwell.com, made some tweaks and here we are. I hope you enjoy this little dish as much as I do.
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