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    You are in: Home / Recipes / Red Lentil and Cauliflower Curry Recipe
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    Red Lentil and Cauliflower Curry

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    2 Total Reviews

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    • on February 12, 2011

      This recipe was delicious and a big hit with my party guests. I did advance prep by cooking cooking the onions, carrots and herbs and just leaving the pot on the stove. I then prepped the rest of the ingredients. When it was "go" time, I put in the stock and completed the cooking. This kept well in a chaffing dish.

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    • on November 11, 2008

      Yum! This was really delicious and fairly easy to make. I think the 20 minute estimated prep time is a little optimistic for all the washing, peeling, grating and chopping involved; it took me close to an hour. To catch up, I shortened the cooking time at step 3 (adding the cauliflower) to 10 minutes and eliminated the 15 minute rest. I recommend that, it allows the veg to retain a little texture and great color. Next time, I will double all the herbs and spices: we like a pungent curry!

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    Nutritional Facts for Red Lentil and Cauliflower Curry

    Serving Size: 1 (238 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 426.8
    Calories from Fat 114
    Total Fat 12.7 g
    Saturated Fat 9.2 g
    Cholesterol 0.0 mg
    Sodium 945.4 mg
    Total Carbohydrate 62.0 g
    Dietary Fiber 13.8 g
    Sugars 7.4 g
    Protein 22.5 g

    The following items or measurements are not included:

    fresh ginger

    vegetable stock


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