Vegetable-Lentil Curry - Indian

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Vegetable-Lentil Curry - Indian

 

2 tsp. olive oil

1 medium-sized onion, finely chopped (about 1 1/2 cups)

2 Tbs. curry powder

2 medium-sized sweet potatoes, peeled and cut into 1-inch chunks (about 1 1/2

lb.)

1 head cauliflower, stemmed and separated into florets (about 2 1/2 lb.)

1 cup brown lentils, rinsed

2 (14.5-oz.) cans low-sodium diced tomatoes with juice

 

 

 

 

 

Heat oil in large saucepan or Dutch oven over medium heat. Add onion, and cook 5

minutes, or until softened, stirring often.

Stir in curry powder, and cook 1 minute, stirring constantly. Add sweet

potatoes, cauliflower, lentils, tomatoes with juice and 1 1/2 cups water. Season

to taste with salt.

Bring mixture to a boil. Reduce heat, cover and simmer 30 minutes, or until

lentils and sweet potatoes are tender. Season to taste with salt and pepper.

Spoon mixture into shallow bowls.

 

Serves 6

 

Source: Vegetarian Times Issue: October 1, 2005 p.34

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information Per SERVING: Calories: 250, Protein: 13g, Total fat:

2g, Carbs: 47g, Cholesterol: mg, Sodium: 243mg, Fiber: 15g, Sugars: 10g

 

Make this colorful main course a day ahead to give flavors a chance to meld.

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