Red Lentil - Cauliflower Curry

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Red Lentil - Cauliflower Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 162.2
  • Total Fat: 7.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 621.2 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 7.4 g
  • Protein: 6.9 g

View full nutritional breakdown of Red Lentil - Cauliflower Curry calories by ingredient
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Number of Servings: 6

Ingredients

    3 T. olive oil

    1 large onion, chopped

    1 large chile pepper, minced (not calculated in nutrition facts)

    2 cloves garlic, minced

    1 (1/2 inch) piece ginger, peeled and grated

    1 large carrot, chopped

    2 tsp. curry powder

    1/2 tsp. turmeric

    1/2 tsp. ground cinnamon

    1/2 tsp. ground cumin

    1/2 tsp.ground coriander

    1.5 c. red lentils, sorted and rinsed

    4c. water

    1 medium sized head cauliflower, trimmed and sliced into small florets

    2 T. chopped fresh cilantro

    2 T. lime juice

    1.5 tsp. salt (or to taste)

    **adapted from Veganomicon by Isa Chandra Maskowitz and Terry Hope Romero**

Directions

Have all of the ingredients chopped and readily at hand. In a large stockpot, heat the oil over medium heat. Sauté the onion until tender and translucent, 5 to 7 minutes. Add the garlic, ginger and chile pepper (if using) and sauté for 1 minute. Add the spices and briskly stir-fry for 30 seconds, then add the carrot and stir-fry for another minute


Slowly pour in the water, then stir in the lentils. (I sauté the lentils before adding water.) Cover the pot; raise the heat to high, boil for 1 minute. Give the mixture a stir, then cover the pot and lower the heat to medium-low. Allow the lentils to simmer for 10 to 12 minutes. They should turn light yellow and look mushy.


Add the cauliflower florets, stirring to coat with the lentils. Partially cover and simmer for 20 to 25 minutes, until the cauliflower is tender but not completely falling apart. Remove from the heat and stir in the chopped cilantro, lime juice, and salt.


Allow the curry to sit, covered, for about 15 minutes before serving to allow the flavors to meld and the mixture to cool slightly. (I like to serve it on a bed of basmati rice.)

*serving size is about 1.25 - 1.5 cups


Number of Servings: 6

Recipe submitted by SparkPeople user JENNTX77.

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    I made this last night, putting the sauteed onion/carrot/curry mixture in a preheated crockpot with the lentils/water (plus a can of light coconut milk) & cooking on high for 1 hour, then adding the cauliflower for another 1.5 hours. Doubled the ginger, lime juice, & cilantro too. Wonderful! - 1/13/11

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  • Incredible!
    1 of 1 people found this review helpful
    Nothing like Indian recipes! I'd add more cilantro and possibly lime juice. - 9/7/13

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  • 1 of 1 people found this review helpful
    This is one of my most beloved vegan recipes. I"m so glad someone took the time to enter it! We serve it over brown rice or use it like a dip the day after with carrots. - 1/9/13

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  • Delish! - 4/5/15

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  • I added 2 Med tomatoes, a vegan chicken flavor bullion and used a frozen vegetable medley (carrots, broccoli, cauliflower). Because the frozen veggies cooked faster, I was able to have food on the table in less than 30 mins vs. the 45 min cooking time in the original recipe. OMG it was so good. - 12/5/13

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