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Cauliflower and red lentil curry
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| Artist: |
_ |
| Categories: |
Central Asian, Curries, Entrees, Indian, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Red lentils, rinsed | | 1
| small | Onion, chopped | | 2
| tsp | Madras curry powder | | 1/2
| tsp | Salt | | 1/4
| tsp | Turmeric | | 4
| | Plum tomatoes, chopped | | 4
| cup | Cauliflower florets | | 1
| | Jalapeno pepper, halved | | | -- seeded, thinly sliced | | 1
| tbsp | Vegetable oil | | 1
| tbsp | Cumin seeds | | 3
| | Cloves garlic, minced | | 2
| tsp | Minced fresh ginger | | 1/4
| tsp | Cayenne pepper | | 2
| tbsp | Fresh lemon juice | | 1
| tbsp | Chopped fresh cilantro | | 1
| tsp | Sugar |
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Procedures:
| 1 | In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric, and 2 cups water; bring to a simmer. | | 2 | Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. | | 3 | Add tomatoes, cauliflower, and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. | | 4 | Remove from heat. | | 5 | Heat oil in a small skillet over medium-high heat. | | 6 | Add cumin seeds and cook for about 10 seconds. | | 7 | Add garlic and ginger; saute until the garlic is lightly browned, about 1 minute. | | 8 | Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. | | 9 | Stir in lemon juice, cilantro, and sugar. | | 10 | Taste and adjust seasonings with additional salt and cayenne. | | 11 | Serve over rice. | | 12 | "eating well" september/october, 199 |
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