Lentil Rice Curry

"Entered for safe-keeping. From "Favorite Brand Name Best-Loved Chinese Recipes and More". U.S. family-style recipe. Serve with "Fragrant Basmati Rice with Apple Juice and Ginger" (Recipe #334802 #334802)."
 
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Ready In:
1hr 20mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Trim cauliflower and cut into florets. Set aside.
  • Heat oil in large saucepan over medium heat until hot.
  • To saucepan, add green onions, garlic, ginger, curry, cumin and turmeric; cook and stir 5 minutes.
  • Add to pan: water, tomatoes with juice and salt. Bring to a boil over high heat.
  • Meanswhile, rinse lentils under cold running water, picking out and discarding any debris or blemished lentils.
  • Add lentils to saucepan. Reduce heat to low. Cover and simmer 35-40 minutes or until lentils are tender.
  • Add cauliflower florets and lemon juice. Cover and simmer 8-10 minutes more or until cauliflower is tender.
  • Meanwhile, prepare rice (Recipe #334802).
  • Spoon lentil mixture over rice. Garnish, if desired.

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Reviews

  1. This was great: a terrific mix of textures and colors and easy to throw together. I did double to quadruple all of the spices, so I used 2T curry, I t turmeric 2 t whole cumin seed and 1 t salt. And I added a minced green chile to the ginger/garlic for some heat. Final note: About 15 minutes is sufficient to cook the very small red lentils that I used. Thanks Katel for a great vegan meal!
     
  2. it tastes good, but not what I would expect from curry...the tomatoes cancel out most of the curry taste (and I added extra curry). So it's good, but it isn't curry.
     
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