Red Lentil & Cauliflower Dal Gobi

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 188.3

Total Fat: 8.0 g
Cholesterol: 0.0 mg
Sodium: 180.8 mg
Total Carbs: 23.9 g
Dietary Fiber: 10.2 g
Protein: 9.2 g

View full nutritional breakdown of Red Lentil & Cauliflower Dal Gobi calories by ingredient

Introduction

This is kind of a mixture of tradition dal and Aloo Gobi but without the potatoes. This is kind of a mixture of tradition dal and Aloo Gobi but without the potatoes.

Number of Servings: 4

Ingredients

Geg's Curry in a Hurry

1 cup red lentils (they turn yellow when you cook them)

1 small onion, chopped

2 teaspoons Madras curry powder

1/2 teaspoon salt

1/4 teaspoon turmeric

1 teaspoon cumin

3 cups water or veggie broth

1 cup of cherry tomatoes cut in half (or canned diced tomatoes, drained)

1-2 cups of Swiss chard, shredded

4 cups cauliflower florets

1 jalapeno pepper, halved, seeded and thinly sliced

2 tablespoon canola oil

3 cloves garlic, minced

2 teaspoons minced fresh ginger

1/4 teaspoon cayenne pepper

2 tablespoons lemon juice

1 tablespoon chopped fresh cilantro (I had frozen)

Use 1 tbsp of the canola to soften the onions, but don't brown. About five minutes.

Add everything through the chard to the pot and simmer for about 30 minutes. The lentils will turn yellow and begin to thicken. (Add more water if you need to.)

Add the cauliflower & jalepenos, continue cooking for 20 minutes.

In a skillet, add 1 tbsp of canola oil and the ginger and garlic over low heat. You want to get the garlic toasty but NOT burnt!!! Yuck! It will take five minutes or so. Keep your eye on it. Add the oil mixture to the pot.

Add the last three ingredients and cook another 5-10 minutes. Taste and adjust for salt and heat.

Directions

Use 1 tbsp of the canola to soften the onions, but don't brown. About five minutes.

Add everything through the chard to the pot and simmer for about 30 minutes. The lentils will turn yellow and begin to thicken. (Add more water if you need to.)

Add the cauliflower & jalepenos, continue cooking for 20 minutes.

In a skillet, add 1 tbsp of canola oil and the ginger and garlic over low heat. You want to get the garlic toasty but NOT burnt!!! Yuck! It will take five minutes or so. Keep your eye on it. Add the oil mixture to the pot.

Add the last three ingredients and cook another 5-10 minutes. Taste and adjust for salt and heat.

4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user GEG5150.