Cauliflower Red Lentil Curry

When I think Indian curry, I think of cauliflower. This recipe is adapted from Eating Well's Cauliflower Red Lentil Curry. I reduced the cumin seed, which can be too strong for some people, especially those not used to Indian food. I also prefer lime juice rather than lemon juice, but lemon is probably more authentic. This recipe has a lot of ingredients, but most of them are spices, so once you have them you can make this dish frequently. Keep fresh ginger in the freezer, peeling it with a vegetable peeler and grating portions with a zester as you need it. It makes a healthy dinner for more adventuresome eaters and is great for a cold winters' night.

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Cauliflower Red Lentil Curry

Yield: 8 - 10 servings

Author: Judes Draughon

Prep time: 30 MinCook time: 1 H & 15 MTotal time: 1 H & 45 M

When I think Indian curry, I think of cauliflower. This recipe is adapted from Eating Well's Cauliflower Red Lentil Curry. I reduced the cumin seed, which can be too strong for some people, especially those not used to Indian food. I also prefer lime juice rather than lemon juice, but lemon is probably more authentic. This recipe has a lot of ingredients, but most of them are spices, so once you have them you can make this dish frequently. Keep fresh ginger in the freezer, peeling it with a vegetable peeler and grating portions with a zester as you need it. It makes a healthy dinner for more adventuresome eaters and is great for a cold winters' night.

Ingredients

• 1/2 cup red lentils, rinsed well
• 1 onion, chopped
• 2 teaspoons curry powder, preferably Madras
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric
• 2 cups water
• one 14-oz. can fire roasted tomatoes, diced
• 4 cups cauliflower florets, broken or cut to about 1 inch pieces
• 1 jalapeno pepper, halved, seeded and thinly sliced
• 1 tbsp canola oil
• 1 tsp cumin seeds
• 3 cloves garlic, minced
• 2 tsp minced fresh ginger
• 1/4 tsp cayenne pepper
• 4 tsp fresh lime or lemon juice
• 2 tbsp chopped fresh cilantro
• 2 tsp raw honey

Instructions

1. Combine the red lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat. Bring to a boil, reduce heat and simmer, covered, stirring occasionally, until the lentils are soft and the sauce has thickened (about 45 minutes).
2. Add the tomatoes with juice, chopped cauliflower, and jalapeno peppers and simmer, covered, until the cauliflower is tender, for an additional 15 to 20 minutes.
3. Heat the oil in a small skillet over medium high heat. Add the cumin seeds and cook for about 10 seconds. Add the garlic and ginger and cook, stirring constantly, until the garlic is lightly browned, for about 1 minute. Stir in the cayenne and immediately add the spice mixture to the cauliflower mixture. Stir in the lime or lemon juice, cilantro, and raw honey.
4. Taste and adjust the seasonings with additional salt and cayenne. It gets better as it sits, so make it early or even the day before. Serve with brown basmati rice.

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