Saturday, April 30, 2011

Lentil Cauliflower Curry

Lentil Curry is on the right, Mom's Rice Hot Dish is on the left.

Dona is really working at eating healthy right now, and it's really cramping my style. I feel guilty about eating ice cream and anything that isn't healthy. Okay, maybe not that guilty. Anyway, she is eating lots of vegetables. As you know, I'm sure, eating plain vegetables for three weeks can get a little on the boring side. Dona also can eat chicken, fish, lentils, and brown rice. Personally, I'd just kill myself and get it over with. Seriously, though, she has some aches and pains that she thinks are food-related, and if this helps her feel better, then I'm all for it.

Here's the problem: Dona doesn't like vegetables that much. So, I have tried to find some recipes that make vegetables a lot more palatable. This recipe is one of them. It is really good and provides a creamy sauce because the red lentils pretty much dissolve. Of course if you don't like curry, you probably won't like this so much.

Cauliflower & Red Lentil Curry
  • 1/2 cup red lentils
  • 1 small (about 3 inches in diameter) onion, chopped
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 4 plum tomatoes, (or one regular-sized tomato) chopped
  • 4 cups cauliflower florets & stalks
  • 1 teaspoon oil
  • 1 teaspoon cumin seeds
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh (or frozen) cilantro, chopped fine
In a 3-4 quart kettle or saucepan, combine the lentils, onion, curry powder, salt, and turmeric with 2 cups water. Bring to a boil and allow to simmer until the lentils are cooked. This will take 30-45 minutes. You also should start seeing a sauce develop at this time.

Add the tomatoes and cauliflower. You also could add a small can (4 ounces) of diced green chili peppers if you want your curry to be spicy. Dona doesn't like spicy, so I left this out. Cook until the cauliflower is tender and remove from the heat.

In a small frying pan heat the oil until it shimmers. Add the cumin seeds and cook for 10 seconds, stirring. Add the garlic and saute until the garlic is slightly browned. The original recipe says this might take as long as a minute. Stir in the ginger and then pour/scrape this mixture into the curry. Add the lemon juice and, if you really like it hot, 1/4 teaspoon cayenne pepper.

Eat it as is or serve it over rice!

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