Madras lentils Curry (The Daily Green Recipie)
- Number of Servings: 4
Ingredients
2 tablespoons olive oil 4 garlic cloves, minced 2 tablespoons minced peeled fresh ginger 1 red bell pepper, cut into 1/2-inch pieces 1 small cauliflower (2 pounds) cut into florets 3/4 pound all-purpose potatoes, peeled and cut into 1/2-inch chunks 2 tablespoons curry powder, preferably Madras 1 teaspoon ground cumin 1 teaspoon ground coriander 2 1/2 cups canned tomatoes, chopped, with their juice 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup frozen peas, thawed 1 cup lentils, picked over and rinsed
1. In 5-quart Dutch oven or large saucepan with lid, heat oil over low heat. Add garlic and ginger and cook, stirring frequently, 1 minute or until garlic is tender. Stir in bell pepper and cook, stirring frequently 5 minutes or until tender.
2. Stir in cauliflower, potatoes, lentils, curry powder, cumin, coriander, and cook 2 minutes or until well coated.
3. Add tomatoes, salt, black pepper, and 1 3/4 cups water and bring to a boil. Reduce to a simmer and cover. Cook 30 minutes, or until lentils are cooked through and vegetables are tender.
4. Stir in peas and cook 1 minute, or until heated through.
Serving Size: Each serving is about 3 cups
Number of Servings: 4
Recipe submitted by SparkPeople user WILBEN.
2. Stir in cauliflower, potatoes, lentils, curry powder, cumin, coriander, and cook 2 minutes or until well coated.
3. Add tomatoes, salt, black pepper, and 1 3/4 cups water and bring to a boil. Reduce to a simmer and cover. Cook 30 minutes, or until lentils are cooked through and vegetables are tender.
4. Stir in peas and cook 1 minute, or until heated through.
Serving Size: Each serving is about 3 cups
Number of Servings: 4
Recipe submitted by SparkPeople user WILBEN.
Nutritional Info Amount Per Serving
- Calories: 312.6
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 279.3 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 13.6 g
- Protein: 12.3 g
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