Cauliflower curry with lentils and brown rice

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 230.1
  • Total Fat: 14.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 125.1 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 6.2 g
  • Protein: 7.0 g

View full nutritional breakdown of Cauliflower curry with lentils and brown rice calories by ingredient
Submitted by:

Introduction

One pot meal One pot meal
Number of Servings: 8

Ingredients

    1 med onion finely chopped
    2 tbsp olive oil
    2 tsp grated ginger
    1 tbsp curry paste
    400 g chopped tomatoes
    400 g coconut milk (full fat - but recommend low fat)
    1 head cauliflower, broken into bite-size
    1 c uncooked green lentils
    1 c cooked brown rice
    3 tbsp lemon juice
    1/2 pkg frozen spinach (thawed, squeezed and blotted)



Directions

saute onions in oil
add ginger and curry paste for 2 mins
add cauliflower, tomatoes, coconut milk, lentils and water to just cover
bring to boil, simmer with lid on for 30 mins or until lentils are cooked
remove from heat, add spinach and lemon juice, stir, salt,replace lid for 2 mins
serve with naan bread if desired

Serving Size: serves 6-8

Number of Servings: 8

Recipe submitted by SparkPeople user CATE1976.

Rate This Recipe