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Defeat Diabetes
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Cauliflower Lentil Curry

Source: Meals Matter
Martha Stewart Living January 2008

Savory...great blend of flavors!

Ingredients

1/4 cup Thinly sliced red onion

1 Cucumber, quartered lengthwise, seeded, and cut crosswise into 2-inch pieces (1/2 cup)

1/4 cup Distilled white vinegar

1/4 cup Fresh lime juice (from about 4 limes), plus lime wedges for garnish

2 teaspoons Extra-virgin olive oil

1 Small yellow onion, finely chopped

2 Garlic cloves, minced

1 Medium fresh green chile, seeded, and finely chopped (2 tablespoons)

3/4 teaspoon Ground cumin

3/4 teaspoon Ground coriander

1/4 teaspoon Ground turmeric

1 teaspoon Coarse salt

1 tablespoon Tomato paste

1 cup Dried red lentils

1 Medium russet potato, peeled and cut into 1/2-inch pieces (1 cup)

1 1/2 cups Cauliflower florets

1 3/4 cups Homemade or low-sodium store-bought chicken stock

1/2 cup Water

2 cups Cooked jasmine rice

Preparation

1. Combine red onion, cucumber, vinegar, and lime juice in a small nonreactive bowl. Cover, and refrigerate for at least 2 hours (or up to overnight).

2. Heat oil in a saucepan over medium-high heat. Add yellow onion, garlic, and chile, and cook until onion is soft, about 4 minutes. Add spices and salt, and cook, stirring frequently, for 2 minutes.

3. Stir in tomato paste. Add lentils, potato, cauliflower, stock, and water. Bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender but not breaking down, 15 to 20 minutes. (Check lentils after 10 minutes, adding water if necessary.) Remove from heat, and let stand, covered, for 10 minutes.

4. Serve lentil mixture over rice, and top with strained red-onion mixture. Garnish with lime wedges for squeezing.

Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Special Features: Vegetarian
Meal Type: Entree

Nutrient Information

Calories: 388
Saturated Fat: 0
Carbohydrates: 70 g
Protein: 19 g
Sodium: 404 mg
Fiber: 12 g