Cauliflower curry with lentils and brown rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 med onion finely chopped2 tbsp olive oil2 tsp grated ginger1 tbsp curry paste400 g chopped tomatoes400 g coconut milk (full fat - but recommend low fat)1 head cauliflower, broken into bite-size1 c uncooked green lentils1 c cooked brown rice3 tbsp lemon juice1/2 pkg frozen spinach (thawed, squeezed and blotted)
saute onions in oil
add ginger and curry paste for 2 mins
add cauliflower, tomatoes, coconut milk, lentils and water to just cover
bring to boil, simmer with lid on for 30 mins or until lentils are cooked
remove from heat, add spinach and lemon juice, stir, salt,replace lid for 2 mins
serve with naan bread if desired
Serving Size: serves 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user CATE1976.
add ginger and curry paste for 2 mins
add cauliflower, tomatoes, coconut milk, lentils and water to just cover
bring to boil, simmer with lid on for 30 mins or until lentils are cooked
remove from heat, add spinach and lemon juice, stir, salt,replace lid for 2 mins
serve with naan bread if desired
Serving Size: serves 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user CATE1976.
Nutritional Info Amount Per Serving
- Calories: 230.1
- Total Fat: 14.6 g
- Cholesterol: 0.0 mg
- Sodium: 125.1 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 6.2 g
- Protein: 7.0 g
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