CURRIED LENTILS AND VEGETABLES
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 16
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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WHITE KKK
[email protected]I was disappointed with this dish. The lentils were overcooked and mushy, and the vegetables were bland. I think I would have liked it better if I had used fresh vegetables instead of frozen.
Issahaku Elliasu Dinchana
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The lentils were cooked perfectly, and the vegetables were flavorful. I would recommend using less curry powder if you don't like spicy food.
Mr Gentle A
[email protected]I love this recipe! It's so versatile, and I can easily customize it to my liking. I often add extra vegetables, such as spinach or kale, and I sometimes use a different type of lentil, such as red lentils. The possibilities are endless! This is a gr
Lance Cox
[email protected]This was a great recipe! I used a store-bought curry paste, which made it even easier. The lentils were cooked perfectly, and the vegetables were still slightly crunchy. I served it over rice, and it was a delicious and satisfying meal.
c0zy__
[email protected]I'm not a huge fan of lentils, but I really enjoyed this dish. The curry spices were perfectly balanced, and the lentils were cooked until they were tender but still had a bit of a bite to them. I also loved the addition of the vegetables, which adde
Hemela Abdu
[email protected]This dish was delicious! I made it for my family, and they all loved it. The lentils were cooked perfectly, and the vegetables were flavorful. I especially liked the addition of the coconut milk, which gave the dish a creamy and velvety texture. I wi
Berry Berry
[email protected]This dish was just okay. The lentils were a bit too al dente for my taste, and the vegetables were a bit bland. I think I would have liked it better if I had used a different type of lentil, such as red lentils, and if I had added more spices.
Irene Dante
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. The lentils are always cooked perfectly, and the vegetables are always flavorful. I love the addition of the coconut milk, which gives the dish a creamy and velvety textu
Yondiekhapha Sixakwe
[email protected]I was disappointed with this dish. The lentils were overcooked and mushy, and the vegetables were bland. I think I would have liked it better if I had used fresh vegetables instead of frozen.
MD Dalowar
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The lentils were cooked perfectly, and the vegetables were flavorful. I would recommend using less curry powder if you don't like spicy food.
KatoKat
[email protected]I love this recipe! It's so versatile, and I can easily customize it to my liking. I often add extra vegetables, such as spinach or kale, and I sometimes use a different type of lentil, such as red lentils. The possibilities are endless! This is a gr
Alexander Massey
[email protected]This dish was easy to make and packed with flavor. I used a store-bought curry paste, which made it even easier. The lentils were cooked perfectly, and the vegetables were still slightly crunchy. I served it over rice, and it was a delicious and sati
Al Tamash
[email protected]I'm not a huge fan of lentils, but this dish changed my mind! The curry spices were perfectly balanced, and the lentils were cooked until they were tender but still had a bit of a bite to them. I also loved the addition of the vegetables, which added
Larry crowder
[email protected]This curried lentil dish was a hit with my family! The flavors were rich and complex, and the vegetables were cooked perfectly. I especially liked the addition of coconut milk, which gave the dish a creamy and velvety texture. Overall, this is a grea