Caulifower & red lentil curry

1/2 c. red lentils, rinsed
1 small onion
2 tsp curry powder
1/2 tsp salt
1/4 tsp turmeric
2 c. water
4 plum tomatoes, seeded and chopped, or one 14 oz can tomatoes, drained and chopped
4 cups cauliflower florets
2 jalapeno peppers, halved, seeded and thinly sliced
1 tbsp olive oil
1 tbsp cumin seeds
3 cloves garlic, minced
2 tsp minced fresh ginger
1/4 tsp cayenne pepper
2 tbsp lemon juice (or lime)
1 tbsp chopped fresh cilantro
1 tsp sugar

This is great served with the whole wheat flatbread recipe found here on SparkPeople.

1. Combine lentils, onions, curry powder, salt, turmeric and water in a large pan over low heat; bring to simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, 30 to 45 min. Add tomatoes, cauliflower and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 min. longer. Remove from heat.
2. Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; cook, stirring, until the garlic is lightly browned, about 1 min. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon or lime juice, cilantro and sugar. Taste and adjust seasonings with additional salt and cayenne.

Serving Size: 4 servings

Number of Servings: 1

Recipe submitted by SparkPeople user WORTHART.