Cauliflower and Red Lentil Curry
Warm, cozy and delicious. Used hot curry powder to add extra hint to the dish. Had it with homemade nan bread, yum!
Ingredients
| ½ | cup |
lentils, red (masoor dal)
rinsed |
|
| 1 | small |
onions
chopped |
|
| 2 | teaspoons |
curry powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
turmeric
|
* |
| 4 |
italian plum (roma) tomatoes
chopped |
||
| 4 | cups |
cauliflower florets
|
|
| 1 |
jalapeño pepper
halved, seeded, thinly sliced |
* | |
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
cumin seeds
|
|
| 3 |
garlic cloves
minced |
||
| 2 | teaspoons |
ginger
fresh, minced |
|
| ¼ | 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.
Nutrition Facts
Serving Size 287g (10.1 oz)
