LENTIL CURRY

LENTIL CURRY image

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
2 tablespoons curry powder
1 pound sweet potatoes, peeled and cut into 1-inch chunks
1 head cauliflower (2 1/2 pounds), stemmed and separated into florets
1 cup brown lentils, picked over, well rinsed, and drained
2 cans (14.5 ounces each) diced tomatoes with juice
Coarse salt
Plain low-fat yogurt, for serving (optional)

Steps:

DIRECTIONS STEP 1 In a nonstick Dutch oven (5-quart pot with a tight-fitting lid), heat oil over medium heat. Add onion, and cook, stirring frequently, until softened, about 7 minutes. STEP 2 Add curry powder; cook, stirring constantly, 1 minute. Stir in sweet potatoes, cauliflower, lentils, tomatoes and their juice, and 1 1/2 cups water; season with salt. STEP 3 Bring mixture to a boil. Reduce heat to a simmer; cover, and cook until lentils and sweet potatoes are tender, about 30 minutes. Serve immediately with yogurt, if desired.

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