Cauliflower and Lentil Curry |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I found this recipe on . Have not tried just yet. Ingredients:
4 1/2 ounces dried brown lentils |
2 teaspoons olive oil |
1/2 cup scallion, chopped |
2 garlic cloves, minced |
1/2 teaspoon ground cumin |
1/2 teaspoon curry powder |
1/8 teaspoon ground cardamom |
2 cups cauliflower florets |
4 ounces black beans, cooked |
3/4 cup vegetable broth |
1/2 cup chopped tomato |
1 ounce cashews, toasted |
Directions:
1. In medium saucepan, combine lentils and 2 cups water; cover saucepan and bring to a boil. Reduce heat and cook 15-30 minutes, or until tender; drain.
2. In large saucepan, heat olive oil. Add scallions and garlic. Cook, stirring constantly 3-4 minutes, or until tender. Reduce heat to low. Add cumin, curry powder and cardamom; stir well.
3. Add cauliflower, beans, broth, and tomato to saucepan. Cover and cook 8-10 minutes or until cauliflower is tender. Stir lentils and cashews; cook 3-4 minutes, or until lentils are heated through.
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