Indian

Cauliflower and Lentil Curry (EMILY RECIPE) is for Dinner.

Cauliflower and Lentil Curry (EMILY RECIPE) takes 5 minutes to prepare.

Cauliflower and Lentil Curry (EMILY RECIPE) takes 20 minutes to cook.

Cauliflower and Lentil Curry (EMILY RECIPE) makes 6 servings.

The ingredients for Cauliflower and Lentil Curry (EMILY RECIPE) are:

1 medium (2-1/2" dia) Onions, raw
1.5 cup Lentils
3.5 cup Imagine Organic Vegetable Stock (by HEALTHIERANN66)
0.125 cup Tomato Sauce
1 head, medium (5-6" dia) Cauliflower, raw
1 cup Peas, frozen
1 tsp Curry powder
1 tsp ground tumeric (by INSPIREDBYCHJ)
1 tsp Cumin powder (by WOMACKFAM5)
0.5 tsp Chili powder

Here is how you make Cauliflower and Lentil Curry (EMILY RECIPE):

Make a paste with spices and water in a large frying pan on med-high heat.Add onions and cook till softens (5 min).Add lentils and stir well to coat.Add stock and sauce.Add cauliflower.Bring to a boil, cover and simmer for 15 minutes.Add peas. Serve on a bed of lettuce or grain of your choice (add additional calories for this).Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user KONIGSBERG.

The nutritional information for Cauliflower and Lentil Curry (EMILY RECIPE) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 121.9

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 407.1 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 7.9 g
• Protein: 9.1 g

Cauliflower and Lentil Curry (EMILY RECIPE) is Indian cuisine.

The dietary needs meet for Cauliflower and Lentil Curry (EMILY RECIPE) is Gluten Free