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Old 09-15-2011, 03:39 PM   #1
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Red Lentil Curry with Cauliflower and Tomatoes

Red Lentil Curry with Cauliflower and Tomatoes

Ingredients:
  • 1 small onion, chopped
  • 1 tbsp peanut oil
  • 2 tbsp minced garlic
  • 2 tbsp minced ginger
  • 1 or 2 habanero chilis, ribs and seeds removed, finely chopped (optional. I like heat ;))
  • 1 tbsp Bengali 5-spice (panch phoran)*
  • 1 teaspoon turmeric
  • 1 cup red lentils
  • 1 small head cauliflower, cut into bite sized pieces
  • 3 to 4 cups water
  • 1 14-oz can fire roasted tomatoes with juice
  • Juice from 1 lime
  • Salt to taste
  • Cooked basmati rice
Preparation:
1. Saute onion in peanut oil over medium heat until translucent. Add garlic, ginger, habanero, 5-spice, and turmeric. Saute for 30 seconds, being careful to not let the spices burn.

2. Add lentils, cauliflower, and 3 cups water. Bring to a boil, reduce heat and simmer until lentils and cauliflower are tender. If mixture becomes too thick or dry, you can add some water to thin it out a bit.

3. Stir in tomatoes and lime juice and cook for a few minutes more. Add salt to taste. Serve over basmati rice.

*If you don't have Bengali 5-spice, you can make it by combining equal parts sesame seeds, fennel seeds, cumin seeds, fenugreek seeds, and black mustard seeds. All seeds should be left whole.

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Old 09-15-2011, 04:11 PM   #2
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Thanks Steve! Your recipe sounds delicious!

It will get tried in my house!
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Old 09-15-2011, 07:39 PM   #3
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Hi Steve,
Thanks for the recipe it sounds awesome.

Josie
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Old 09-15-2011, 08:00 PM   #4
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I've got a bag of red lentils in my cupboard just waiting to be put to use! Thx for this.
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Old 11-04-2011, 02:54 PM   #5
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I can't wait to try it!! I am sure it would taste delicious. I am from South Asia....and prepare South Asian meals almost everyday. I have never tried cooking red lentils with any kind of vegetables. I do, however, prepare yellow lentils with veggies in it.
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curry, indian, recipe, tomatoes, vegetarian

Red Lentil Curry with Cauliflower and Tomatoes [SIZE=4][B]Red Lentil Curry with Cauliflower and Tomatoes[/B][/SIZE] [B]Ingredients:[/B] [LIST] [*]1 small onion, chopped [*]1 tbsp peanut oil [*]2 tbsp minced garlic [*]2 tbsp minced ginger [*]1 or 2 habanero chilis, ribs and seeds removed, finely chopped (optional. I like heat ;)) [*]1 tbsp Bengali 5-spice (panch phoran)* [*]1 teaspoon turmeric [*]1 cup red lentils [*]1 small head cauliflower, cut into bite sized pieces [*]3 to 4 cups water [*]1 14-oz can fire roasted tomatoes with juice [*]Juice from 1 lime [*]Salt to taste [*]Cooked basmati rice [/LIST] [B]Preparation:[/B] 1. Saute onion in peanut oil over medium heat until translucent. Add garlic, ginger, habanero, 5-spice, and turmeric. Saute for 30 seconds, being careful to not let the spices burn. 2. Add lentils, cauliflower, and 3 cups water. Bring to a boil, reduce heat and simmer until lentils and cauliflower are tender. If mixture becomes too thick or dry, you can add some water to thin it out a bit. 3. Stir in tomatoes and lime juice and cook for a few minutes more. Add salt to taste. Serve over basmati rice. *If you don't have Bengali 5-spice, you can make it by combining equal parts sesame seeds, fennel seeds, cumin seeds, fenugreek seeds, and black mustard seeds. All seeds should be left whole. 3 stars 1 reviews
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