Curried Lentils, Sweet Potato and Cauliflower

Curried Lentils, Sweet Potato and Cauliflower

Health Rating
Prep Cook Ready in Servings
10 min 35 min 45 min 4


3/4 cup Brown lentils, raw
10 pods Cardamom pods
1/2 medium head Cauliflower (chopped)
1/4 cup Cilantro (coriander) (chopped)
3 tbsp Indian curry paste
4 tbsp Plain yogurt, 2-4% M.F. (optional)
1 pinch Salt and pepper (or to taste)
2 medium potato Sweet potato (peeled and cut into 1/2 inch pieces)
2 cup Vegetable stock/broth
1 large Yellow onion (coarsely chopped)


Heat large, heavy saucepan over medium-low heat. Add onion and curry paste, stirring paste thoroughly into onion; cook, stirring constantly, for 2 to 3 minutes.

Smash cardamom pods with large knife or meat mallet. Remove small brown seeds (discard pods) and stir into onion mixture along with sweet potatoes; cook for 2 to 3 minutes.

Stir in lentils and broth; cover and bring to boil over high heat. Reduce heat and simmer, covered, for 15 minutes.

Add cauliflower and return to boil; reduce heat and simmer for 8 to 10 minutes or until lentils and vegetables are tender.

Remove from heat; stir in cilantro. Season to taste with salt and pepper. Let stand a few minutes before serving with a dollop of yogurt if desired.

Nutrition Facts

Per Portion

Calories 246
Calories from fat 12.5
Calories from saturated fat 14.4
Total Fat 1.4 g
Saturated Fat 1.6 g
Trans Fat 0.5 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 5.6 g
Cholesterol 1.6 mg
Sodium 826 mg
Potassium 733 mg
Total Carbohydrate 46 g
Dietary Fiber 9.6 g
Sugars 7.8 g
Protein 12.6 g

Dietary servings

Per Portion

Meat Alternative 1.0
Vegetables 3.5

Energy sources

Recipe from:
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