Curried Lentils, Sweet Potato and Cauliflower
Brown lentils, raw
|1/2 medium head
Indian curry paste
Plain yogurt, 2-4% M.F.
Salt and pepper
(or to taste)
|2 medium potato
(peeled and cut into 1/2 inch pieces)
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.
Calories from fat
Calories from saturated fat
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada