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Cauliflower Lentil Curry

Cauliflower Lentil Curry, Salad, Rice, Pita Bread

This is adapted from The Global Vegetarian by Solomon.  Serves 4-6 depending on whether you add more or less of the vegetables.

Cook in a small pot on for 45 min, checking occasionally to add water if necessary (don’t be shy):

  • 1 c green lentils
  • several cups of water
  • 1/2 t turmeric

Set lentils aside.  In a large saucepan on med heat, saute 5 min:

  • 1 T canola oil
  • 1 large yellow onion, diced

Add, turn down heat, and saute 5 min:

  • 3 to 4 cloves garlic, minced
  • 2 medium tomatoes, chopped
  • 1 T curry powder
  • 2 t ground cumin
  • 1 t salt
  • 1/4 t ground cloves
  • 1/4 t cayenne (optional – can offer Tabasco at the table for varied tastes)

This is your curry paste.  To this add and cook 20 min:

  • the cooked lentils with cooking water
  • 1 to 2 diced potatoes (sweet or purple are healthiest)
  • 2 to 3 cups of chopped cauliflower (called for 8 medium florets – I have no idea how much that is)
  • water to not quite cover the veggies – they will cook down a bit and submerge after a few minutes

Stir in and cook 5-10 min more:

  • 2 c chopped cooking greens such as kale

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