Curried Lentils And Vegetables
Updated Oct. 11, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces (1 heaping cup) red lentils (available in health-food stores and Indian food stores)
- 8ounces onion
- 1teaspoon minced garlic
- 2tablespoons olive oil
- 1teaspoon ground coriander
- 1teaspoon ground cumin
- 1teaspoon turmeric
- ½teaspoon mild to hot chili powder
- ¼teaspoon cardamom
- ⅛teaspoon ground cloves
- ¼teaspoon cinnamon
- 1small-to-medium head of caulfilower, broken into floret (about 4½ cups)
- 1cup chicken or vegetable broth or stock
- 3ounces tomato paste
- ½cup roasted cashews
- ½cup low-fat or no-fat yogurt
Nutritional analysis per serving (2 servings)
1000 calories; 44 grams fat; 10 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 7 grams polyunsaturated fat; 108 grams carbohydrates; 18 grams dietary fiber; 17 grams sugars; 52 grams protein; 666 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring lentils to boil in plenty of water to cover in covered pot. Cook about 10 minutes, until soft. Drain and reserve liquid.
- Step 2
Peel and coarsely chop onion and saute with garlic in hot oil until soft.
- Step 3
Reduce heat and add coriander, cumin, turmeric, chili powder, cardamom, cloves and cinnamon. Stir well.
- Step 4
Add florets to the onion mixture with stock and tomato paste. Stir well to mix. Cover and cook until cauliflower is tender, about 8 to 10 minutes.
- Step 5
Stir in lentils, adding liquid from lentils if necessary to thin a little.
- Step 6
Stir in cashews and serve with yogurt on the side.
- With steamed rice this makes a complete dinner. If you wish this to be a vegetarian dish, use vegetable broth; otherwise use chicken broth.
Private Notes
Comments
Since I was out of both chicken and veg stock, I simply used the retained lentil broth for the liquid and that was fine. Also added about i cup of chopped kale to the dish for last few minutes to soften before serving.
Since I was out of both chicken and veg stock, I simply used the retained lentil broth for the liquid and that was fine. Also added about i cup of chopped kale to the dish for last few minutes to soften before serving.
Excellent recipe with some caveats: definitely make lentils very al dente and add at last minute so not mushy. Also the spice mixture bland and didn't quite work. I would add some garam masala and curry powder. Otherwise very delicious.
I did not find this a salubrious spice mixture. Wish I had used my own. I agree about the lentils. I prefer them much less cooked and still intact, rather than mush. And I would use 1/2 the amount of lentils and twice as much cauliflower. I did use a smaller cauliflower, and I regretted that.