Lentil Curry with Cauliflower and Sweet Potatoes

Name: Lentil Curry with Cauliflower and Sweet Potatoes Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1 C red lentils (picked over and rinsed may also use brown lentils); 1 medium onion (finely chopped); 1/2 tsp kosher salt; 2 Tbsp Madras curry powder; 1 tsp red pepper flakes; 1 Tbsp canola oil; 2 - 14.5 oz cans no added salt diced tomatoes (do not drain); 2 medium sweet potatoes (peeled and cut into 1 chunks about 1 1/2 lb); 1 head cauliflower (stemmed and cut into florets about 2 1/2 lb); 1 1/2 C water

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Minutes to Prepare: 20
Minutes to Cook: 45

Number of Servings: 4

Ingredients

1 C red lentils (picked over and rinsed, may also use brown lentils)1 medium onion (finely chopped)1/2 tsp kosher salt2 Tbsp Madras curry powder1 tsp red pepper flakes1 Tbsp canola oil2 - 14.5 oz cans no added salt diced tomatoes (do not drain)2 medium sweet potatoes (peeled and cut into 1" chunks, about 1 1/2 lb)1 head cauliflower (stemmed and cut into florets, about 2 1/2 lb)1 1/2 C water

Directions

1. In a 5-quart nonstick Dutch oven, saute onion in canola oil over medium heat until soft stirring frequently, about 5 minutes.
2. Add curry powder and salt. Stir for about 1 minute.
3. Add remaining ingredients. Bring to a boil. Reduce to simmer. Cover pan. Cook until sweet potatoes and lentils are tender, about 30 minutes. Check after 15 minutes. If the mixture looks too dry, add 1/2 water.
4. Serve in shallow bowls. Serve with plain yogurt to add as a topping.

Number of Servings: 4

Recipe submitted by SparkPeople user PATTK1220.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving