Cauliflower and Red Lentil Curry

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Title: Cauliflower and Red Lentil Curry
Categories: Main dish, Indian, Vegetarian
Yield: 4 servings

1/2 c Red lentils, rinsed 1 tb Vegetable oil
1 sm Onion, chopped 1 tb Cumin seeds
2 ts Madras curry powder, 3 Cloves garlic, minced
1/2 ts Salt 2 ts Minced fresh ginger
1/4 ts Turmeric 1/4 ts Cayenne pepper
4 Plum tomatoes, chopped 2 tb Fresh lemon juice
4 c Cauliflower florets 1 tb Chopped fresh cilantro
1 Jalapeno pepper, halved, 1 ts Sugar
-- seeded, thinly sliced

In a large saucepan over low heat, combine lentils, onions, curry powder,
salt, turmeric, and 2 cups water; bring to a simmer. Cover and cook,
stirring occasionally, until the lentils are soft and the sauce has
thickened, about 45 minutes. Add tomatoes, cauliflower, and jalapeno
peppers and simmer, covered, until the cauliflower is tender, 8 to 10
minutes longer. Remove from heat.

Heat oil in a small skillet over medium-high heat. Add cumin seeds and
cook for about 10 seconds. Add garlic and ginger; saute until the garlic
is lightly browned, about 1 minute. Stir in cayenne and immediately add
the oil-spice mixture to the cauliflower mixture. Stir in lemon juice,
cilantro, and sugar. Taste and adjust seasonings with additional salt and
cayenne.

Serve over rice.

"Eating Well" September/October, 1993

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