Cauliflower/Red Lentil Curry

Serves: 4
Time: 01:30

Notes:
Per Serving: Cal 130, Fat 4g

Ingredients

1/2c red lentils, rinsed 1 sm onion chopped 2 tsp curry powder 1/2 tsp salt 1/4 tsp tumeric 4 plum tomatoes, seeded and chopped or 14oz can 4 c cauliflower florets 1 jalapeno pepper, sliced 1 tbsp canola oil 1 tbsp cumin seeds 3 cloves minced garlic 2 tsp minced ginger 1/4 tsp cayenne pepper 2 tbsp lemon juice 1 tbsp chopped cilantro 1 tsp sugar

Directions

1. In a large sauce pan over low heat, combine lentils, onions, curry powder, salt, tumeric and 2c water. Simmer covered until lentils are soft and sauce thickened (about 45min.). 2. Add tomatoes, cauliflower and jalepeno peppers, simmer covered until cauliflower is tender (about 8-10min). Remove from heat. 3. Heat oil in sm skillet over med heat. Add cumin seeds and cook 10sec. Add garlic, ginger and saute 1 min. 4. Stir in cayenne and immediately add to cauliflower mix 5. Stir in lemon juice and cilantro and sugar. 6. Serve immediately