Cauliflower & Red Lentil Curry

Cauliflower & Red Lentil Curry created by Het3529

Not at all sure where I picked up this recipe from. One of those recipes I crave on a cold night.

Ready In:
1hr 10mins
Serves:
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ingredients

directions

  • 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.
  • Add tomatoes,cauliflower, and chili and simmer, covered, until the cauliflower is tender, aprox 8 to 10 minutes. Then remove from heat.
  • 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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RECIPE MADE WITH LOVE BY

@Bel_Fran
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@Bel_Fran
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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."

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  1. t-dub
    I made this for tonight's dinner. I doubled the recipe and added some potatoes and yams. I haven't served it yet, but from tasting it directly from the pot, I know my family will like it. Especially my picky eater who doesn't like Indian style curry. I hope no one asks about the chicken cuz there is none. If one wanted to add chicken, it would be easy to fry it up when you're doing the onions and spices.
  2. Het3529
    Cauliflower & Red Lentil Curry Created by Het3529
  3. Paris D
    This is delicious! We'll definitely make it again.
  4. Wyomingbob
    This is a very good recipe. I adapted it a bit for my wife, who doesn't like spicy foods, and she really liked it.
  5. RosenTodd
    Update to Review: I prefer this with regular green lentils, the red lentils turn too watery for me, the green ones thicken up better, more like split peas. I enjoyed this recipe very much! Wanting to make more of it, I doubled the amount of lentils (and therefore the water and spices) accordingly. Noting some previous comments about flavor, I cooked the cauliflower briefly in the spice-oil mixture before adding it to the pot, because I wanted the cauliflower to absorb as much flavor as possible. I tossed in some green pepper and chicken that I needed to finish up at step 3 as well. Tried this in a slow cooker and it worked great.
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