Ingredients
- 8 ounces (1 heaping cup) red lentils (available in health-food stores and Indian food stores)
- 8 ounces onion
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- ½ teaspoon mild to hot chili powder
- ¼ teaspoon cardamom
- ⅛ teaspoon ground cloves
- ¼ teaspoon cinnamon
- 1 small-to-medium head of caulfilower, broken into floret (about 4 1/2 cups)
- 1 cup chicken or vegetable broth or stock
- 3 ounces tomato paste
- ½ cup roasted cashews
- ½ cup low-fat or no-fat yogurt
- Nutritional Information
Nutritional analysis per serving (2 servings)
882 calories; 33 grams fat; 6 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 110 grams carbohydrates; 18 grams dietary fiber; 19 grams sugars; 42 grams protein; 11 milligrams cholesterol; 573 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Bring lentils to boil in plenty of water to cover in covered pot. Cook about 10 minutes, until soft. Drain and reserve liquid.
- Peel and coarsely chop onion and saute with garlic in hot oil until soft.
- Reduce heat and add coriander, cumin, turmeric, chili powder, cardamom, cloves and cinnamon. Stir well.
- Add florets to the onion mixture with stock and tomato paste. Stir well to mix. Cover and cook until cauliflower is tender, about 8 to 10 minutes.
- Stir in lentils, adding liquid from lentils if necessary to thin a little.
- Stir in cashews and serve with yogurt on the side.
- With steamed rice this makes a complete dinner. If you wish this to be a vegetarian dish, use vegetable broth; otherwise use chicken broth.
Dining and Cooking