Red Lentil and Cauliflower Curry

The aromatic combination of spices in this Indian inspired vegetarian dish, result in a mild flavored curry. Adjust the jalapeno and cayenne pepper to increase the heat.


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 cups cooked basmati rice

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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