Cauliflower Lentil Curry
Author: Meals Matter; Martha Stewart Living January 2008
Recipe type: Entrees
All the rich, warm and savory flavors of India. Vegetarian; Vegan (if vegetable broth is substituted for chicken)
- ¼ cup thinly sliced red onion
- 1 cucumber, quartered lengthwise, seeded, and cut crosswise into 2-inch pieces (1/2 cup)
- ¼ cup distilled white vinegar
- ¼ 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)
- ¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- 1 teaspoon coarse salt
- 1 tablespoon tomato paste
- 1 cup dried red lentils
- 1 medium russet potato, peeled and cut into ½-inch pieces (1 cup)
- 1½ cups cauliflower florets
- 1¾ cups homemade or low-sodium store-bought chicken stock
- ½ cup water
- 2 cups cooked jasmine rice
- 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).
- 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.
- 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.
- Serve lentil mixture over rice, and top with strained red-onion mixture. Garnish with lime wedges for squeezing.
Calories: 388 Saturated fat: 0g Carbohydrates: 70g Sodium: 404mg Fiber: 12g Protein: 19g