Recipe - Cauliflower And Red Lentil Curry

One half cup Red lentils, rinsed
1 small Onion, chopped
2 teaspoon Madras curry powder,
One half teaspoon Salt
One fourth teaspoon Turmeric
4 Plum tomatoes, chopped
4 cup Cauliflower florets
1 Jalapeno pepper, halved,
seeded, thinly cut or sliced up
1 tablespoon Vegetable oil
1 tablespoon Cumin seeds
3 Cloves garlic, minced
2 teaspoon Minced fresh ginger
One fourth teaspoon Cayenne pepper
2 tablespoon Fresh lemon juice
1 tablespoon Chopped fresh cilantro
1 teaspoon Sugar

In a large saucepan over low heat, combine lentils, onions, curry powder,
salt, turmeric, and 2 cups water; 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.

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

Serve over rice.

"Eating Well" September/October, 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini