Cauliflower And Red Lentil Curry Recipe
Servings: 4
Ingredients
- 1/2 c. Red lentils, rinsed
- 1 sm Onion, minced
- 2 tsp Madras curry pwdr,
- 1/2 tsp Salt
- 1/4 tsp Turmeric
- 4 x Plum tomatoes, minced
- 4 c. Cauliflower florets
- 1 x Jalapeno pepper, halved, seeded, thinly sliced
- 1 Tbsp. Vegetable oil
- 1 Tbsp. Cumin seeds
- 3 x Cloves garlic, chopped
- 2 tsp Chopped fresh ginger
- 1/4 tsp Cayenne pepper
- 2 Tbsp. Fresh lemon juice
- 1 Tbsp. Minced fresh cilantro
- 1 tsp Sugar
Directions
- In a large saucepan over low heat, combine lentils, onions, curry pwdr, salt, turmeric, and 2 c. water; bring to a simmer. Cover and cook, stirring occasionally, till the lentils are soft and the sauce has thickened, about 45 min. Add in tomatoes, cauliflower, and jalapeno peppers and simmer, covered, till the cauliflower is tender, 8 to 10 min longer. Remove from heat.
- Heat oil in a small skillet over medium-high heat. Add in cumin seeds and cook for about 10 seconds. Add in garlic and ginger; saute/fry till the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add in the oil-spice mix to the cauliflower mix.
- Stir in lemon juice, cilantro, and sugar. Taste and adjust seasonings with additional salt and cayenne.
- Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 172 | |
| Calories from Fat 38 | 22% |
| Total Fat 4.38g | 5% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 314mg | 13% |
| Potassium 751mg | 21% |
| Total Carbs 26.77g | 7% |
| Dietary Fiber 10.6g | 35% |
| Sugars 7.06g | 5% |
| Protein 8.83g | 14% |
