Nutrients per serving
- Protein: 13.0 grams
- Fat: 5.0 grams
- Carbohydrates: 59.0 grams
- Calories: 310
- Very High Source of Fibre
Cauliflower
Curried Lentils, Sweet Potato and Cauliflower
Jarred curry paste not only simplifies this healthy vegetarian dish but also adds authentic flavour. The cardamom seeds add great flavour too; look for green cardamom pods in a bulk food store or the spice aisle of your grocery store. Serve with chapatti, roti or naan bread.
Cooking Time: Not Available
Baking Time: 35 Minutes
Servings: 4 (Makes 8 cups/2 L)
Ingredients:
- 1 large Ontario Onion, coarsley chopped
- 3 tbsp (45 mL) Indian curry paste (mild or Madras)
- 10 cardamon pods
- 2 medium Ontario Sweet Potatoes, about 1 lb (500 g), peeled and cut into 1/2 inch (1 cm) pieces
- 3/4 cup (175 mL) green or brown lentils, rinsed
- 2 cups (500 mL) vegetable broth
- 1 small Ontario Cauliflower (about 1 lb/500 g) without leave and stem, cut into small florets
- 1/4 cup (50 mL) fresh coriander leaves
- Salt and pepper
- Natural yogurt (optional)
Preparation:
Heat large, heavy saucepan over medium-low heat. Add onion and curry paste, stirring paste thoroughly into onion; cook, stirring constantly, for 2 to 3 minutes.
Smash cardamom pods with large knife or meat mallet. Remove small brown seeds (discard pods) and stir into onion mixture along with sweet potatoes; cook for 2 to 3 minutes.
Stir in lentils and broth; cover and bring to boil over high heat. Reduce heat and simmer, covered, for 15 minutes. Add cauliflower and return to boil; reduce heat and simmer for 8 to 10 minutes or until lentils and vegetables are tender.
Remove from heat; stir in coriander. Season to taste with salt and pepper. Let stand a few minutes before serving with dollop of yogurt, if desired.
TIP: This dish reheats well in the microwave.
