Lentil Rice Curry

Name: Lentil Rice Curry
Ingredients: 1 large cauliflower head (about 1 1/4 pounds); 2 tablespoons olive oil; 1 cup green onion, sliced; 3 garlic cloves, minced; 2 tablespoons fresh ginger, minced; 2 teaspoons curry powder; 12 teaspoon ground cumin; 12 teaspoon ground turmeric; 3 cups water; 14 ounces canned stewed tomatoes, undrained; 12 teaspoon salt; 1 cup red lentil; 1 tablespoon lemon juice; 4 cups cooked basmati rice (preferably Fragrant Basmati Rice With Apple Juice and Ginger #334802)

14 ingredients

15 steps

Ingredients

1 large cauliflower head (about 1 1/4 pounds)
2 tablespoons olive oil
1 cup green onion, sliced
3 garlic cloves, minced
2 tablespoons fresh ginger, minced
2 teaspoons curry powder
12 teaspoon ground cumin
12 teaspoon ground turmeric
3 cups water
14 ounces canned stewed tomatoes, undrained
12 teaspoon salt
1 cup red lentil
1 tablespoon lemon juice
4 cups cooked basmati rice (preferably Fragrant Basmati Rice With Apple Juice and Ginger #334802)

Directions

1

Trim cauliflower and cut into florets.
2

Set aside.
3

Heat oil in large saucepan over medium heat until hot.
4

To saucepan, add green onions, garlic, ginger, curry, cumin and turmeric; cook and stir 5 minutes.
5

Add to pan: water, tomatoes with juice and salt.
6

Bring to a boil over high heat.
7

Meanswhile, rinse lentils under cold running water, picking out and discarding any debris or blemished lentils.
8

Add lentils to saucepan.
9

Reduce heat to low.
10

Cover and simmer 35-40 minutes or until lentils are tender.
11

Add cauliflower florets and lemon juice.
12

Cover and simmer 8-10 minutes more or until cauliflower is tender.
13

Meanwhile, prepare rice (Recipe #334802).
14

Spoon lentil mixture over rice.
15

Garnish, if desired.