Ingredientes para Cauliflower Red Lentil Curry
- 1 cup red lentils
- 1 teaspoon cumin seeds
- 1 medium onion, chopped
- 1 teaspoon curry powder
- 3/4 teaspoon salt (plus more to taste)
- 1/2 teaspoon turmeric
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 medium head cauliflower, chopped into florets
- Chili Pepper
- 1 tablespoon + 1 teaspoon oil
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1/4 teaspoon cayenne pepper (plus more to taste)
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon sugar
- 2 cups water
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Cómo preparar Cauliflower Red Lentil Curry
- Heat 1 tablespoon of oil in a large saucepan over medium heat. Add 1 medium chopped onion and sauté until softened, about 5 minutes.
- Add 1 cup red lentils, 1 teaspoon curry powder, 1/2 teaspoon turmeric, 1/2 teaspoon salt, and 2 cups of water to the saucepan.
- Bring to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until lentils are tender and the sauce has slightly thickened. Stir occasionally.
- While the lentils simmer, prepare the cauliflower and spice mixture. Chop 1 medium head of cauliflower into florets.
- In a small skillet, heat 1 teaspoon oil over medium-high heat. Add 1 teaspoon cumin seeds and cook for 10 seconds until fragrant.
- Add 2 cloves minced garlic and 1 inch minced ginger to the skillet. Sauté for 1 minute until lightly browned.
- Stir in 1/4 teaspoon cayenne pepper (or more, to taste).
- Add the cooked lentils, cauliflower florets, 1 (14.5 ounce) can diced tomatoes (undrained), and 1/4 teaspoon more salt to the saucepan. Stir in the spice mixture from the skillet.
- Cover and simmer for 8-10 minutes, or until the cauliflower is tender.
- Remove from heat and stir in 2 tablespoons lemon juice, 1/4 cup chopped cilantro, and 1 teaspoon sugar.
- Taste and adjust seasonings with additional salt and cayenne pepper as needed.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
25g
Fat
2g
Carbs
9g
