Cauliflower and Red Lentil Curry
I'll admit, I'm not the best at making curries. For some reason, even when I studiously follow a recipe it still doesn't taste quite right. This one, with a few tweeks at the end, actually tasted quite good so I'm documenting it to do again!
Ingredients
1/2 cup dry red lentils
1 small onion, chopped
2 tsp curry powder
1/2 tsp salt
1/4 tsp turmeric
2 cups water
4 plum or truss tomatoes, seeded and chopped or one 400g tin tomatoes
4 cups cauliflower florets
1 jalapeno pepper, halved, seeded and thinly sliced
1 tbs canola oil
1 tbs cumin seeds
3 garlic cloves, minced
2 tsp fresh ginger, minced
1/4 cayenne pepper
2 tbs lemon juice
1 tbs fresh coriander, chopped
1 tsp sugar
cream
Recipe
Combine the lentils, onions, curry powder, salt, turmeric and water in a large saucepan over a 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 the tomatoes, cauliflower and jalapeno pepper and simmer, covered, until the cauliflower in tender, roughly 8 to 10 minutes longer. Remove from the heat.
Heat oil in a small pan over a medium-high heat. Add the cumin seeds and cook for about 10 seconds. Add the garlic and ginger; cook, stirring, until the garlic is lightly browned, about 1 minute. Stir in the cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, coriander and sugar. Taste and adjust seasonings with additional salt and cayenne.
http://www.eatingwell.com/recipe/247647/cauliflower-red-lentil-curry
This is the recipe copied to the 't'. However, I still didn't feel it tasted quite right. I added in more lemon juice, 2 tbsp of cream and more salt and pepper.