CURRIED LENTILS AND VEGETABLES

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Curried Lentils And Vegetables image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16

8 ounces (1 heaping cup) red lentils (available in health-food stores and Indian food stores)
8 ounces onion
1 teaspoon minced garlic
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon mild to hot chili powder
1/4 teaspoon cardamom
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
1 small-to-medium head of caulfilower, broken into floret (about 4 1/2 cups)
1 cup chicken or vegetable broth or stock
3 ounces tomato paste
1/2 cup roasted cashews
1/2 cup low-fat or no-fat yogurt

Steps:

  • Bring lentils to boil in plenty of water to cover in covered pot. Cook about 10 minutes, until soft. Drain and reserve liquid.
  • Peel and coarsely chop onion and saute with garlic in hot oil until soft.
  • Reduce heat and add coriander, cumin, turmeric, chili powder, cardamom, cloves and cinnamon. Stir well.
  • 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.
  • Stir in lentils, adding liquid from lentils if necessary to thin a little.
  • Stir in cashews and serve with yogurt on the side.

Nutrition Facts : @context http, Calories 997, UnsaturatedFat 31 grams, Carbohydrate 107 grams, Fat 43 grams, Fiber 18 grams, Protein 53 grams, SaturatedFat 9 grams, Sodium 451 milligrams, Sugar 17 grams, TransFat 0 grams

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