Ingredients
3/4 cup red lentils, rinsed (they turn yellow when cooked)
1/2 cup onion, chopped
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon tumeric
1 (14 ounce) can diced tomatoes, drained
5-6 cups cauliflower florets
1 jalapeno pepper, seeded and minced
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons cumin seeds
3 cloves garlic, minced
2 teaspoons fresh ginger, minced
1/4 teaspoon cayenne pepper
3 tablespoons fresh lemon juice
3 tablespoons fresh cilantro, chopped; reserve one tablespoon for garnish
2 tablespoons GOLDEN BLOSSOM HONEY
2 cups cooked basmati rice
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
In a large saucepan, combine lentils, onion, curry powder, salt and turmeric with 3 cups of water. Bring to a simmer. Cover and continue to simmer over low heat, stirring occasionally, about 45 minutes until lentils are soft and sauce thickens.
Stir in drained tomatoes, cauliflower and jalapeno. Cover and simmer 10 – 12 minutes, until cauliflower is tender. Remove from heat.
In a small skillet heat oil until hot but not smoking. Add cumin seeds and cook stirring about 10 seconds, being careful not burn seeds. Stir in garlic and ginger. Cook 1 minute. Remove from heat. Stir in cayenne. Add this to the cauliflower mixture. Stir in lemon juice, 2 tablespoons cilantro and honey.
To serve, spoon curry over rice and garnish with reserved cilantro.
Serves: 4-6
Stir in drained tomatoes, cauliflower and jalapeno. Cover and simmer 10 – 12 minutes, until cauliflower is tender. Remove from heat.
In a small skillet heat oil until hot but not smoking. Add cumin seeds and cook stirring about 10 seconds, being careful not burn seeds. Stir in garlic and ginger. Cook 1 minute. Remove from heat. Stir in cayenne. Add this to the cauliflower mixture. Stir in lemon juice, 2 tablespoons cilantro and honey.
To serve, spoon curry over rice and garnish with reserved cilantro.
Serves: 4-6
