*  Exported from  MasterCook  *
 
                       CAULIFLOWER & RED LENTIL CURRY
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Indian
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Red lentils, rinsed
    1       sm           Onion, chopped
    2       ts           Madras curry powder,
      1/2   ts           Salt
      1/4   ts           Turmeric
    4                    Plum tomatoes, chopped
    4       c            Cauliflower florets
    1                    Jalapeno pepper, halved,
                         -- seeded, thinly sliced
    1       tb           Vegetable oil
    1       tb           Cumin seeds
    3                    Cloves garlic, minced
    2       ts           Minced fresh ginger
      1/4   ts           Cayenne pepper
    2       tb           Fresh lemon juice
    1       tb           Chopped fresh cilantro
    1       t            Sugar
 
   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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