---------- Recipe via Meal-Master (tm) v8.02
  
       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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