Indian Cauliflower & Lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup red lentils, rinsed1 small onion, chopped2 teaspoons curry powder, preferably Madras1/2 teaspoon salt1/4 teaspoon turmeric2 cups water1 14-oz. can diced tomatoes, NOT drained4 cups cauliflower florets1 jalapeno or serrano pepper, halved, seeded and minced finely1 teaspoon olive oil1 tablespoon cumin seeds3 cloves garlic, minced2 teaspoons peeled minced/grated fresh ginger1/4 teaspoon cayenne pepper2 tablespoons lemon juice1 tablespoon chopped fresh cilantro
Makes 6 - 1C servings.
Preparation
1. Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat.
2. Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook until they start to pop, about 30-45 seconds. Add garlic and ginger; cook, stirring, until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice and cilantro. Taste and adjust seasonings with additional salt and cayenne.
Number of Servings: 6
Recipe submitted by SparkPeople user TAMRACLOVEC.
Preparation
1. Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat.
2. Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook until they start to pop, about 30-45 seconds. Add garlic and ginger; cook, stirring, until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice and cilantro. Taste and adjust seasonings with additional salt and cayenne.
Number of Servings: 6
Recipe submitted by SparkPeople user TAMRACLOVEC.
Nutritional Info Amount Per Serving
- Calories: 68.3
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 361.5 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 4.0 g
- Protein: 3.8 g
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