Cauliflower & Lentil Curry (EMILY RECIPE)
 Recipe){kind=link}
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
Introduction
Made by thinking by Emily LaLonde. Made by thinking by Emily LaLonde.Number of Servings: 6
Ingredients
-
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
Directions
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.
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.