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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 188.3
  • Total Fat: 8.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 180.8 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 10.2 g
  • Protein: 9.2 g

View full nutritional breakdown of Red Lentil & Cauliflower Dal Gobi calories by ingredient
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Red Lentil & Cauliflower Dal Gobi

Submitted by: GEG5150

Introduction

This is kind of a mixture of tradition dal and Aloo Gobi but without the potatoes. This is kind of a mixture of tradition dal and Aloo Gobi but without the potatoes.
Number of Servings: 4

Ingredients

    Geg's Curry in a Hurry
    1 cup red lentils (they turn yellow when you cook them)
    1 small onion, chopped
    2 teaspoons Madras curry powder
    1/2 teaspoon salt
    1/4 teaspoon turmeric
    1 teaspoon cumin
    3 cups water or veggie broth
    1 cup of cherry tomatoes cut in half (or canned diced tomatoes, drained)
    1-2 cups of Swiss chard, shredded
    4 cups cauliflower florets
    1 jalapeno pepper, halved, seeded and thinly sliced
    2 tablespoon canola oil
    3 cloves garlic, minced
    2 teaspoons minced fresh ginger
    1/4 teaspoon cayenne pepper
    2 tablespoons lemon juice
    1 tablespoon chopped fresh cilantro (I had frozen)

    Use 1 tbsp of the canola to soften the onions, but don't brown. About five minutes.

    Add everything through the chard to the pot and simmer for about 30 minutes. The lentils will turn yellow and begin to thicken. (Add more water if you need to.)

    Add the cauliflower & jalepenos, continue cooking for 20 minutes.

    In a skillet, add 1 tbsp of canola oil and the ginger and garlic over low heat. You want to get the garlic toasty but NOT burnt!!! Yuck! It will take five minutes or so. Keep your eye on it. Add the oil mixture to the pot.

    Add the last three ingredients and cook another 5-10 minutes. Taste and adjust for salt and heat.

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Directions

Use 1 tbsp of the canola to soften the onions, but don't brown. About five minutes.

Add everything through the chard to the pot and simmer for about 30 minutes. The lentils will turn yellow and begin to thicken. (Add more water if you need to.)

Add the cauliflower & jalepenos, continue cooking for 20 minutes.

In a skillet, add 1 tbsp of canola oil and the ginger and garlic over low heat. You want to get the garlic toasty but NOT burnt!!! Yuck! It will take five minutes or so. Keep your eye on it. Add the oil mixture to the pot.

Add the last three ingredients and cook another 5-10 minutes. Taste and adjust for salt and heat.

4 servings


Number of Servings: 4

Recipe submitted by SparkPeople user GEG5150.






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Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    Very good. I did not have swiss chard on hand so i used frozen chopped spinach. I served with basmati rice - 6/21/09

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  • Incredible!
    1 of 1 people found this review helpful
    This recipe was awesome! I didn't have any swiss chard or tomatoes so I added diced red pepper and quartered radishes instead. I actually sauteed them along with the onions and added the ginger and garlic at the same time and it still turned out great. Thanks! - 6/2/09

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  • I substituted fresh spinach for the chard. I goofed and added twice the cauliflower. I found the recipe a bit labor intensive with all the grating, chopping, mincing, shredding, etc. and it takes over an hour to prepare. Still, it turned out well & I plan to make it again with proper ingredients. - 7/16/09

    Was this review helpful?   yes  No