Madras Lentil CurrySubmitted by: IAMPHOTOGIRL
Olive Oil, 2 tbsp
Garlic, 4 cloves
Ginger Root, 3 tsp
Cauliflower, raw, 1 head, large (6-7" dia)
*Potato, raw, 3 medium (2-1/4" to 3-1/4" dia.)
Curry powder, 2 tbsp
ground cumin, 1 tsp
ground coriander, 1 tsp
Salt, .75 tsp
Pepper, black, .25 tsp
Peas, frozen, 1 cup
Lentils, 1 cup
Tomatoes, red, ripe, canned, with green chilies, 2.5 cup
Yogurt, plain, low fat, 0.5 container (4 oz) - optional for serving
Add garlic and ginger and stir frequently until garlic is tender.
Stir in cauliflower, potatoes, lentils, curry powder, cumin and coriander until cauliflower, potatoes and lentils are well coated and simmer for about 5 minutes.
Add tomatoes, salt, pepper and 1 3/4 cups of water and bring to a boil.
Reduce to a simmer and cook covered for about 30 minutes until veggies and lentils are tender.
Stir in peas and stir until peas are heated.
Divide into dishes and top with yogurt if desired.
About 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user IAMPHOTOGIRL.