Ingredients

  • ½ cup red lentils, rinsed
  • 1 small onion, chopped
  • 2 teaspoons curry powder, preferably Madras
  • ½ teaspoon salt
  • ¼ teaspoon turmeric
  • 2 cups water
  • 4 plum tomatoes, seeded and chopped, or one 14-oz. can tomatoes, drained and chopped
  • 4 cups cauliflower florets
  • 1 jalapeno pepper, halved, seeded and thinly sliced
  • 1 tablespoon canola oil
  • 1 tablespoon cumin seeds
  • 3 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon sugar

Instructions

Step 1

  • Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer.
  • Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes.
  • Add tomatoes, cauliflower and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer.
  • Remove from heat.

    Step 2

  • Heat oil in a small skillet over medium-high heat.
  • Add cumin seeds and cook for about 10 seconds.
  • Add garlic and ginger; cook, stirring, until the garlic is lightly browned, about 1 minute.
  • Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture.
  • Stir in lemon juice, cilantro and sugar.
  • Taste and adjust seasonings with additional salt and cayenne.