Red Lentil - Cauliflower Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 T. olive oil1 large onion, chopped1 large chile pepper, minced (not calculated in nutrition facts)2 cloves garlic, minced1 (1/2 inch) piece ginger, peeled and grated1 large carrot, chopped2 tsp. curry powder1/2 tsp. turmeric1/2 tsp. ground cinnamon1/2 tsp. ground cumin1/2 tsp.ground coriander1.5 c. red lentils, sorted and rinsed4c. water1 medium sized head cauliflower, trimmed and sliced into small florets2 T. chopped fresh cilantro2 T. lime juice1.5 tsp. salt (or to taste)**adapted from Veganomicon by Isa Chandra Maskowitz and Terry Hope Romero**
Have all of the ingredients chopped and readily at hand. In a large stockpot, heat the oil over medium heat. Sauté the onion until tender and translucent, 5 to 7 minutes. Add the garlic, ginger and chile pepper (if using) and sauté for 1 minute. Add the spices and briskly stir-fry for 30 seconds, then add the carrot and stir-fry for another minute
Slowly pour in the water, then stir in the lentils. (I sauté the lentils before adding water.) Cover the pot; raise the heat to high, boil for 1 minute. Give the mixture a stir, then cover the pot and lower the heat to medium-low. Allow the lentils to simmer for 10 to 12 minutes. They should turn light yellow and look mushy.
Add the cauliflower florets, stirring to coat with the lentils. Partially cover and simmer for 20 to 25 minutes, until the cauliflower is tender but not completely falling apart. Remove from the heat and stir in the chopped cilantro, lime juice, and salt.
Allow the curry to sit, covered, for about 15 minutes before serving to allow the flavors to meld and the mixture to cool slightly. (I like to serve it on a bed of basmati rice.)
*serving size is about 1.25 - 1.5 cups
Number of Servings: 6
Recipe submitted by SparkPeople user JENNTX77.
Slowly pour in the water, then stir in the lentils. (I sauté the lentils before adding water.) Cover the pot; raise the heat to high, boil for 1 minute. Give the mixture a stir, then cover the pot and lower the heat to medium-low. Allow the lentils to simmer for 10 to 12 minutes. They should turn light yellow and look mushy.
Add the cauliflower florets, stirring to coat with the lentils. Partially cover and simmer for 20 to 25 minutes, until the cauliflower is tender but not completely falling apart. Remove from the heat and stir in the chopped cilantro, lime juice, and salt.
Allow the curry to sit, covered, for about 15 minutes before serving to allow the flavors to meld and the mixture to cool slightly. (I like to serve it on a bed of basmati rice.)
*serving size is about 1.25 - 1.5 cups
Number of Servings: 6
Recipe submitted by SparkPeople user JENNTX77.
Nutritional Info Amount Per Serving
- Calories: 162.2
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 621.2 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 7.4 g
- Protein: 6.9 g
Member Reviews
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RUTHXG
I made this last night, putting the sauteed onion/carrot/curry mixture in a preheated crockpot with the lentils/water (plus a can of light coconut milk) & cooking on high for 1 hour, then adding the cauliflower for another 1.5 hours. Doubled the ginger, lime juice, & cilantro too. Wonderful! - 1/13/11
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MYJJB16
I added 2 Med tomatoes, a vegan chicken flavor bullion and used a frozen vegetable medley (carrots, broccoli, cauliflower). Because the frozen veggies cooked faster, I was able to have food on the table in less than 30 mins vs. the 45 min cooking time in the original recipe. OMG it was so good. - 12/5/13
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MARTELLA3
This had me practically swooning. It was the perfect dish for a frigid night. I substitued 1 can of Lite Coconut Milk (50 calories/serving) for same measurment of water. I sauted the vegetables with cooking spray instead of the olive oil (60 calories/serving) so the calories are about the same. - 2/8/11