Cauliflower and Red Lentil Curry

1 hours Prep: 15 minutes Cook: 1 hours

189 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

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

Directions

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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Nutrition Facts

Serving Size 287g

Amount per Serving

Calories 189 20% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 337mg	14%
Total Carbohydrate 32.0g	11%
Dietary Fiber 12.0g	49%
Sugars 8.0g
Protein 10.0g	21%

Vitamin A	22%		Vitamin C	117%
Calcium	8%		Iron	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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