Cauliflower & Lentil Curry (EMILY RECIPE)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 121.9
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 407.1 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 7.9 g
  • Protein: 9.1 g

View full nutritional breakdown of Cauliflower & Lentil Curry (EMILY RECIPE) calories by ingredient
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Made by thinking by Emily LaLonde. Made by thinking by Emily LaLonde.
Number of Servings: 6


    1 medium (2-1/2" dia) Onions, raw
    1.5 cup Lentils
    3.5 cup Imagine Organic Vegetable Stock (by HEALTHIERANN66)
    0.125 cup Tomato Sauce
    1 head, medium (5-6" dia) Cauliflower, raw
    1 cup Peas, frozen
    1 tsp Curry powder
    1 tsp ground tumeric (by INSPIREDBYCHJ)
    1 tsp Cumin powder (by WOMACKFAM5)
    0.5 tsp Chili powder


Make a paste with spices and water in a large frying pan on med-high heat.
Add onions and cook till softens (5 min).
Add lentils and stir well to coat.
Add stock and sauce.
Add cauliflower.
Bring to a boil, cover and simmer for 15 minutes.
Add peas.
Serve on a bed of lettuce or grain of your choice (add additional calories for this).

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user KONIGSBERG.

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