Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1/2 c Red lentils, rinsed

  2. 1 sm Onion, chopped

  3. 2 ts Madras curry powder,

  4. 1/2 ts Salt

  5. 1/4 ts Turmeric

  6. 4 Plum tomatoes, chopped

  7. 4 c Cauliflower florets

  8. 1 Jalapeno pepper, halved,

  9. -- seeded, thinly sliced

  10. 1 tb Vegetable oil

  11. 1 tb Cumin seeds

  12. 3 Cloves garlic, minced

  13. 2 ts Minced fresh ginger

  14. 1/4 ts Cayenne pepper

  15. 2 tb Fresh lemon juice

  16. 1 tb Chopped fresh cilantro

  17. 1 ts Sugar

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Stir in lemon juice, cilantro, and sugar. Taste and adjust seasonings with additional salt and cayenne.

  4. Serve over rice.

  5. ‘Eating Well’ September/October, 1993 —–

Comments

882,796
Send feedback