By Margaret Mallory
Rinse the lentils under cold water, then place them in a pot with 2 cups of water. Bring to a boil, reduce the heat to a simmer, and cook for about 20-25 minutes until tender. Drain and set aside.
While the lentils are cooking, dice the onion, carrot, and tomato; also, prepare the cauliflower into small florets.
In a large pan, heat the oil over medium heat. Add the diced onion and carrot. Sauté for about 5 minutes until the onion becomes translucent.
Add the curry powder, cumin, and turmeric to the pan. Stir continuously for 1 minute until the spices are fragrant.
Add the diced tomato and cauliflower florets to the pan. Stir well to combine with the spices.
Pour the light coconut milk into the pan and stir to integrate. Allow the mixture to simmer for 10 minutes, stirring occasionally.
Add the cooked lentils to the curry. Stir well and let it simmer for an additional 5 minutes. Season with salt and pepper to taste.
While the curry simmers, warm the cooked basmati rice if necessary.
Serve the lentil curry over a bed of basmati rice. Garnish with fresh cilantro and a squeeze of lime juice.
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This Main Course Vegetarian Curry Indian recipe is ready in 45 minutes and features dried brown or green lentils, light coconut milk, onion and other delicious ingredients. Contains 520 calories total.
Rinse the lentils under cold water, then place them in a pot with 2 cups of water. Bring to a boil, reduce the heat to a simmer, and cook for about 20-25 minutes until tender. Drain and set aside.
While the lentils are cooking, dice the onion, carrot, and tomato; also, prepare the cauliflower into small florets.
In a large pan, heat the oil over medium heat. Add the diced onion and carrot. Sauté for about 5 minutes until the onion becomes translucent.
Add the curry powder, cumin, and turmeric to the pan. Stir continuously for 1 minute until the spices are fragrant.
Add the diced tomato and cauliflower florets to the pan. Stir well to combine with the spices.
Pour the light coconut milk into the pan and stir to integrate. Allow the mixture to simmer for 10 minutes, stirring occasionally.
Add the cooked lentils to the curry. Stir well and let it simmer for an additional 5 minutes. Season with salt and pepper to taste.
While the curry simmers, warm the cooked basmati rice if necessary.
Serve the lentil curry over a bed of basmati rice. Garnish with fresh cilantro and a squeeze of lime juice.
Calories per Serving: 520
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