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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 243.5
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 127.6 mg
  • Total Carbs: 52.1 g
  • Dietary Fiber: 15.0 g
  • Protein: 11.7 g

View full nutritional breakdown of Lentil Curry with Cauliflower and Sweet Potatoes calories by ingredient
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Lentil Curry with Cauliflower and Sweet Potatoes

Submitted by: PATTK1220

Introduction

This is adapted from several sources including Martha Stewart, Eating Well, and Vegetarian Times. This is adapted from several sources including Martha Stewart, Eating Well, and Vegetarian Times.
Number of Servings: 4

Ingredients

    1 C red lentils (picked over and rinsed, may also use brown lentils)
    1 medium onion (finely chopped)
    1/2 tsp kosher salt
    2 Tbsp Madras curry powder
    1 tsp red pepper flakes
    1 Tbsp canola oil
    2 - 14.5 oz cans no added salt diced tomatoes (do not drain)
    2 medium sweet potatoes (peeled and cut into 1" chunks, about 1 1/2 lb)
    1 head cauliflower (stemmed and cut into florets, about 2 1/2 lb)
    1 1/2 C water

Directions

1. In a 5-quart nonstick Dutch oven, saute onion in canola oil over medium heat until soft stirring frequently, about 5 minutes.
2. Add curry powder and salt. Stir for about 1 minute.
3. Add remaining ingredients. Bring to a boil. Reduce to simmer. Cover pan. Cook until sweet potatoes and lentils are tender, about 30 minutes. Check after 15 minutes. If the mixture looks too dry, add 1/2 water.
4. Serve in shallow bowls. Serve with plain yogurt to add as a topping.

Number of Servings: 4

Recipe submitted by SparkPeople user PATTK1220.






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