Cauliflower and Red Lentil Curry

½ Cup Red lentils
1 Small Onion, chopped
2 tsp Curry powder
½ tsp Salt
¼ tsp Turmeric
2 tsp Vegetable oil
1 tsp Cumin seeds
¼ tsp Cayenne
2 tsp Lemon juice
1 T Cilantro, chopped
14 Oz Can diced tomatoes, drained
4 Cups Cauliflower florets
2 tsp Ginger, minced (jarred is fine)
1   Jalapeno, seeded and chopped
3 Cloves Garlic,minced
1 Cup Cooked rice
     

 

1.       Simmer lentils, onions, curry, salt and turmeric in 2 cups water.  Cover and cook 45 minutes.  Add tomatoes, cauliflower, jalapeno, and simmer 10 minutes. Remove from heat.

2.       Heat oil in a small skillet over medium high heat.  Cook cumin seeds 10 secords.  Add garlic and ginger and sauté 1 minute.  Stir in cayenne.  Add mixture to cauliflower.  Stir in lemon juice, cilantro.

 

So, why?                                   

  • Great vegetarian meal with lots cauliflower
  • Lentils are a great legume to add as they are easy to cook and don’t come with all the salt of canned beans. Check out the benefits.

 Notes:

  • Original recipe called for 1 tsp of sugar but I dropped that out
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1 Comment

Filed under Entrees, Vegetarian

One response to “Cauliflower and Red Lentil Curry

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