Cauliflower Lentil Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 93.6
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 321.0 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 5.6 g
- Protein: 4.6 g
View full nutritional breakdown of Cauliflower Lentil Curry calories by ingredient
Introduction
Can be made with any firm vegetables Can be made with any firm vegetablesNumber of Servings: 6
Ingredients
-
4 cup Cauliflower, raw
2 cup, sliced Zucchini
2 1tsp Canola Oil
2 cup (8 fl oz) Water, tap
2 tsp Curry powder
.25 tsp ground tumeric (by INSPIREDBYCHJ)
.5 cup Lentils
1 small Onions, raw
1 tsp Cumin seed
2 tsp Ginger Root
Dash of hot pepper flakes
30 mL Lemon Juice
28 oz Canned Tomatoes
.5 tsp Granulated Sugar
1 tsp VEGETA
Tips
Adjust seasoning to taste. If too acidic, add a quarter tsp of baking soda.
Directions
Cut cauliflower and zucchini into small pieces, toss with 1 tbsp oil and roast for 30 minutes in a 400 degree oven.
Place lentils, water, onion, curry powder, turmeric and vegeta in a pot and simmer until lentils are soft.
In a separate pan, fry garlic, cumin, ginger and hot pepper flakes in remaining oil until garlic is brown. Add lemon juice and tomatoes.
Simmer until mixture thickens. Add vegetables and lentils to the tomato sauce and stir to mix.
Serve over rice
Serving Size: Makes six dinner sized servings
Number of Servings: 6
Recipe submitted by SparkPeople user LIZZIEPOWELL.
Place lentils, water, onion, curry powder, turmeric and vegeta in a pot and simmer until lentils are soft.
In a separate pan, fry garlic, cumin, ginger and hot pepper flakes in remaining oil until garlic is brown. Add lemon juice and tomatoes.
Simmer until mixture thickens. Add vegetables and lentils to the tomato sauce and stir to mix.
Serve over rice
Serving Size: Makes six dinner sized servings
Number of Servings: 6
Recipe submitted by SparkPeople user LIZZIEPOWELL.