Cauliflower & Red Lentil Curry |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Not at all sure where I picked up this recipe from. One of those recipes I crave on a cold night. Ingredients:
1/2 cup red lentil |
1 tablespoon cumin seed |
1 small onion, chopped |
2 teaspoons madras curry powder |
1/2 teaspoon salt |
1/4 teaspoon turmeric |
4 plum tomatoes, chopped |
4 cups cauliflower florets |
1 chili pepper, halved |
1 teaspoon vegetable oil |
1 tablespoon cumin seed |
3 garlic cloves, minced |
2 teaspoons minced fresh ginger |
1/4 teaspoon cayenne pepper |
2 tablespoons fresh lemon juice |
1 tablespoon chopped fresh cilantro |
1 teaspoon sugar |
Directions:
1. In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric and 2 cups of water. Bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes.
2. Add tomatoes,cauliflower, and chili and simmer, covered, until the cauliflower is tender, aprox 8 to 10 minutes. Then remove from heat.
3. Heat oil in a small pan over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger. Continue to 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.
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