Tuesday, February 24, 2009

Vegetable-Lentil Curry

This was a great weeknight dinner that made the house smell fantastic while it was cooking. After I gave the kids their portions, I added cayenne pepper for some heat. I served it with basmati rice and mango chutney.

Vegetable-Lentil Curry
Vegetarian Times: Fast and Easy

2 teaspoons olive oil
1 medium-sized yellow onion, finely chopped (about 1 1/2 cups)
2 tablespoons curry powder
2 medium-sized sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
1 head cauliflower (about 2 1/2 pounds), stemmed and separated into florets
1 cup brown lentils, picked over and rinsed
2 (14 1/2-ounce) cans low-sodium diced tomatoes, with juice
Salt to taste
Freshly ground black pepper to taste

Heat oil in a large pot over medium heat. Add onion, and cook 5 minutes, or until softened, stirring often.

Stir in curry powder, and cook 1 minute, stirring constantly. Add sweet potatoes, cauliflower, lentils, tomatoes with juice, and 1 1/2 cups water. Season to taste with salt.

Bring mixture to a boil. Reduce heat, cover, and simmer 30 minutes, or until lentils and sweet potatoes are tender. Season to taste with salt and pepper.

6 servings

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