Cauliflower & Red Lentil Curry Recipe

Cauliflower & Red Lentil Curry Recipe

Ingredients:

1/2 c of lentils (red); wash and rinse
1 small-sized onion; chop
2 tsps of powdered curry (madras)
1/2 tsp of salt (to taste)
1/4 tsp of tumeric
4 pcs of plum tomatoes; chop
4 c of cauliflower; cut to bits
1 pc of pepper (Jalapeno); seeded and sliced thinly
1 tsps oil (vegetable)
1 Tbsp cumin (seeds)
3 garlic cloves; minced
1/4 tsp pepper (cayenne)
2 tsps of fresh ginger; minced
1 tsp of sugar
2 Tbsps of freshly squeezed lemon (juice)
1 Tbsp cilantro (fresh); chopped

Instruction:

Mix lentils, powdered curry, minced onions, tumeric and salt with two cups of water then boil and let it simmer.

Put on cover then continue to cook, occasionally stirring til lentils become soft with the sauce thickening (about forty five minutes).

Pour in tomatoes, peppers, cauliflowers and let it simmer for another eight to ten minutes. Remove pan form the heat.

Using a small-sized skillet, heat vegetable oil over moderate to high heat and fry cumin (seeds) for around ten seconds, then add minced garlic & ginger.

Allow to cook a minute til garlic becomes brownish. Mix in the cayenne pepper then quickly add oil mixture into cauliflower mix.

Drizzle with squeezed lemon (juice), cilantro then sugar. Adjust the seasonings to taste.

>> Cauliflower & Red Lentil Curry Recipe