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Cauliflower & Red Lentil Curry


Curries seem to be popular in this group and this one is guaranteed to please with wonderful, subtle flavors that wake up your taste buds. Served over rice, it needs no side dishes.


120 ml 1/2 cup red lentils, rinsed
1 small onion, chopped
10 ml2 teaspoons curry powder, preferably Madras
2 ml1/2 teaspoon salt
1 ml1/4 teaspoon turmeric
470 ml2 cups water
4 plum tomatoes, seeded and chopped, or one 14-oz. can tomatoes, drained and chopped
950 ml4 cups cauliflower florets
1 jalapeno pepper, halved, seeded and thinly sliced
15 ml1 tablespoon canola oil
15 ml1 tablespoon cumin seeds
3 cloves garlic, minced
10 ml2 teaspoons minced fresh ginger
1 ml1/4 teaspoon cayenne pepper
30 ml2 tablespoons lemon juice
15 ml1 tablespoon chopped fresh cilantro
5 ml1 teaspoon sugar


1. Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes.
2. Add tomatoes, cauliflower and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat.
3. Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds.
4. Add garlic and ginger; cook, stirring, until the garlic is lightly browned, about 1 minute.
5. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture.
6. Stir in lemon juice, cilantro and sugar.
7. Taste and adjust seasonings with additional salt and cayenne.

Major Ingredients: