Red Lentil & Cauliflower Dal Gobi

Name: Red Lentil & Cauliflower Dal Gobi Recipe
Yield: 4
Ingredients: Geg's Curry in a Hurry; 1 cup red lentils (they turn yellow when you cook them); 1 small onion chopped; 2 teaspoons Madras curry powder; 1/2 teaspoon salt; 1/4 teaspoon turmeric; 1 teaspoon cumin; 3 cups water or veggie broth; 1 cup of cherry tomatoes cut in half (or canned diced tomatoes drained); 1-2 cups of Swiss chard shredded; 4 cups cauliflower florets; 1 jalapeno pepper halved seeded and thinly sliced; 2 tablespoon canola oil; 3 cloves garlic minced; 2 teaspoons minced fresh ginger; 1/4 teaspoon cayenne pepper; 2 tablespoons lemon juice; 1 tablespoon chopped fresh cilantro (I had frozen); Use 1 tbsp of the canola to soften the onions but don't brown. About five minutes.; Add everything through the chard to the pot and simmer for about 30 minutes. The lentils will turn yellow and begin to thicken. (Add more water if you need to.); Add the cauliflower & jalepenos continue cooking for 20 minutes.; In a skillet add 1 tbsp of canola oil and the ginger and garlic over low heat. You want to get the garlic toasty but NOT burnt!!! Yuck! It will take five minutes or so. Keep your eye on it. Add the oil mixture to the pot.; Add the last three ingredients and cook another 5-10 minutes. Taste and adjust for salt and heat.

(2)

Number of Servings: 4

Ingredients

Geg's Curry in a Hurry1 cup red lentils (they turn yellow when you cook them)1 small onion, chopped2 teaspoons Madras curry powder1/2 teaspoon salt1/4 teaspoon turmeric1 teaspoon cumin3 cups water or veggie broth1 cup of cherry tomatoes cut in half (or canned diced tomatoes, drained)1-2 cups of Swiss chard, shredded4 cups cauliflower florets1 jalapeno pepper, halved, seeded and thinly sliced2 tablespoon canola oil3 cloves garlic, minced2 teaspoons minced fresh ginger1/4 teaspoon cayenne pepper2 tablespoons lemon juice1 tablespoon chopped fresh cilantro (I had frozen)Use 1 tbsp of the canola to soften the onions, but don't brown. About five minutes. Add everything through the chard to the pot and simmer for about 30 minutes. The lentils will turn yellow and begin to thicken. (Add more water if you need to.)Add the cauliflower & jalepenos, continue cooking for 20 minutes.In a skillet, add 1 tbsp of canola oil and the ginger and garlic over low heat. You want to get the garlic toasty but NOT burnt!!! Yuck! It will take five minutes or so. Keep your eye on it. Add the oil mixture to the pot.Add the last three ingredients and cook another 5-10 minutes. Taste and adjust for salt and heat.

Directions

Use 1 tbsp of the canola to soften the onions, but don't brown. About five minutes.

Add everything through the chard to the pot and simmer for about 30 minutes. The lentils will turn yellow and begin to thicken. (Add more water if you need to.)

Add the cauliflower & jalepenos, continue cooking for 20 minutes.

In a skillet, add 1 tbsp of canola oil and the ginger and garlic over low heat. You want to get the garlic toasty but NOT burnt!!! Yuck! It will take five minutes or so. Keep your eye on it. Add the oil mixture to the pot.

Add the last three ingredients and cook another 5-10 minutes. Taste and adjust for salt and heat.

4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user GEG5150.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 188.3
Total Fat: 8.0 g
Cholesterol: 0.0 mg
Sodium: 180.8 mg
Total Carbs: 23.9 g
Dietary Fiber: 10.2 g
Protein: 9.2 g

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Member Reviews

TRAVELNISTA
Very good. I did not have swiss chard on hand so i used frozen chopped spinach. I served with basmati rice - 6/21/09
ONEFOOD
This recipe was awesome! I didn't have any swiss chard or tomatoes so I added diced red pepper and quartered radishes instead. I actually sauteed them along with the onions and added the ginger and garlic at the same time and it still turned out great. Thanks! - 6/2/09
DAIZYSTARLITE
yum - 1/30/20
MUNCHKINLAND
I substituted fresh spinach for the chard. I goofed and added twice the cauliflower. I found the recipe a bit labor intensive with all the grating, chopping, mincing, shredding, etc. and it takes over an hour to prepare. Still, it turned out well & I plan to make it again with proper ingredients. - 7/16/09