Cauliflower and Red Lentil Curry

[Guest guest]

Cauliflower and Red Lentil Curry

 

Categories: Main dish, Indian, Vegetarian

 

Yield: 4 servings

 

 

1/2 c Red lentils, rinsed

 

1 sm Onion, chopped

 

2 ts Madras curry powder,

 

1/2 ts Salt

 

1/4 ts Turmeric

 

4 Plum tomatoes, chopped

 

4 c Cauliflower florets

 

1 Jalapeno pepper, halved,

 

-- seeded, thinly sliced

 

1 tb Vegetable oil

 

1 tb Cumin seeds

 

3 Cloves garlic, minced

 

2 ts Minced fresh ginger

 

1/4 ts Cayenne pepper

 

2 tb Fresh lemon juice

 

1 tb Chopped fresh cilantro

 

1 ts 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;

saute 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.

 

 

 

 

______________________________\

____

No need to miss a message. Get email on-the-go

with Mail for Mobile. Get started.

http://mobile./mail