Cauliflower & red lentil curry
Yield: 4 Servings
Ingredients:
- 1/2 c Red lentils rinsed
- 1 sm Onion chopped
- 2 ts Madras curry powder
- 1/2 ts Salt
- 1/4 ts Turmeric
- 4 Plum tomatoes chopped
- 4 c Cauliflower florets
- 1 Jalapeno pepper halved -- seeded thinly sliced
- 1 tb Vegetable oil
- 1 tb Cumin seeds
- 3 Cloves garlic minced
- 2 ts Minced fresh ginger
- 1/4 ts Cayenne pepper
- 2 tb Fresh lemon juice
- 1 tb Chopped fresh cilantro
- 1 ts Sugar
Instructions:
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
