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| 1/2 | cup | lentils, red | rinsed |
| 1 | small | onion | chopped |
| 2 | teaspoons | curry powder | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | turmeric | |
| 4 | each | italian plum (roma) tomatoes | chopped |
| 4 | cups | cauliflower florets | |
| 1 | each | jalapeno pepper | halved, seeded, thinly sliced |
| 1 | tablespoon | vegetable oil | |
| 1 | tablespoon | cumin seeds | |
| 3 | each | garlic cloves | minced |
| 2 | teaspoons | ginger | fresh, minced |
| 1/4 | teaspoon | cayenne pepper | |
| 2 | tablespoons | lemon juice | fresh |
| 1 | tablespoon | cilantro | fresh, chopped |
| 1 | teaspoon | sugar |
In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric, and 2 cups water, bring to a simmer.
Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes.
Add tomatoes, cauliflower, and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer.
Remove from heat.
Heat oil in a small skillet over medium-high heat.
Add cumin seeds and cook for about 10 seconds.
Add garlic and ginger, sauté until the garlic is lightly browned, about 1 minute.
Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture.
Stir in lemon juice, cilantro, and sugar.
Taste and adjust seasonings with additional salt and cayenne.
Serve over rice.
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General:Allspice is the dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. After drying, the berries are small, dark brown balls just a little larger than peppercorns. ...
Very easy, even for a beginner. I did add a half can of beer, twice as much chili powder and a coupld small garlic cloves.