Madras Lentil Curry
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive Oil, 2 tbspGarlic, 4 clovesGinger Root, 3 tspCauliflower, raw, 1 head, large (6-7" dia)*Potato, raw, 3 medium (2-1/4" to 3-1/4" dia.)Curry powder, 2 tbspground cumin, 1 tspground coriander, 1 tspSalt, .75 tspPepper, black, .25 tspPeas, frozen, 1 cupLentils, 1 cupTomatoes, red, ripe, canned, with green chilies, 2.5 cupYogurt, plain, low fat, 0.5 container (4 oz) - optional for serving
Heat oil in a large saucepan with a lid over low heat.
Add garlic and ginger and stir frequently until garlic is tender.
Stir in cauliflower, potatoes, lentils, curry powder, cumin and coriander until cauliflower, potatoes and lentils are well coated and simmer for about 5 minutes.
Add tomatoes, salt, pepper and 1 3/4 cups of water and bring to a boil.
Reduce to a simmer and cook covered for about 30 minutes until veggies and lentils are tender.
Stir in peas and stir until peas are heated.
Divide into dishes and top with yogurt if desired.
About 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user IAMPHOTOGIRL.
Add garlic and ginger and stir frequently until garlic is tender.
Stir in cauliflower, potatoes, lentils, curry powder, cumin and coriander until cauliflower, potatoes and lentils are well coated and simmer for about 5 minutes.
Add tomatoes, salt, pepper and 1 3/4 cups of water and bring to a boil.
Reduce to a simmer and cook covered for about 30 minutes until veggies and lentils are tender.
Stir in peas and stir until peas are heated.
Divide into dishes and top with yogurt if desired.
About 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user IAMPHOTOGIRL.
Nutritional Info Amount Per Serving
- Calories: 377.0
- Total Fat: 8.7 g
- Cholesterol: 1.7 mg
- Sodium: 1,176.1 mg
- Total Carbs: 64.4 g
- Dietary Fiber: 15.4 g
- Protein: 16.9 g
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