Curried Lentils and Cauliflower

Description

This flavorful dish is packed with potassium and vitamin C. Serve over brown basmati rice for an extra-healthy main entree.

Ingredients

1 cup

dried lentils

1 each

bay leaf

2 cup

water

2 tsp

extra-virgin olive oil

1 each

onion

1 clove

garlic, minced

1⁄4 tsp

sea salt

1 tsp

ground coriander

1 tsp

ground cumin

1 tsp

turmeric

1⁄4 tsp

cinnamon

1 small

head of cauliflower, cut into flowerettes

1⁄2 cup

tomato sauce (double quantity if desired)

1 tsp

freshly grated ginger root

3⁄4 cup

water

1⁄4 cup

roasted cashews (optional garnish)

1⁄4 cup

plain yogurt (optional garnish)

Instructions

Wash and drain the lentils. Place in pot with bay leaf and water. Bring to boil. Lower heat, cover, and let simmer 25-30 minutes, until lentils are soft.

Heat oil in a large pot. Add onion, garlic and salt. Saute until onion is soft. Add coriander, cumin, turmeric and cinnamon. Add cauliflower, tomato sauce, ginger root, and water. Stir well. Cover and let simmer until the cauliflower is tender (10-15 minutes). Stir cooked lentils into cauliflower tomato mixture, discarding the bay leaf. Serve over whole grains and garnish is desired.

Tags:

Entrees