Lentil Rice Curry

Ingredients

• 1 large cauliflower head (about 1 1/4 pounds)
• 2 tablespoons olive oil
• 1 cup green onion, sliced
• 3 garlic cloves, minced
• 2 tablespoons fresh ginger, minced
• 2 teaspoons curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 3 cups water
• 14 ounces canned stewed tomatoes, undrained
• 1/2 teaspoon salt
• 1 cup red lentil
• 1 tablespoon lemon juice
• 4 cups cooked basmati rice (preferably Fragrant Basmati Rice With Apple Juice and Ginger #334802)

Directions

1. 1

   Trim cauliflower and cut into florets. Set aside.

2. 2

   Heat oil in large saucepan over medium heat until hot.

3. 3

   To saucepan, add green onions, garlic, ginger, curry, cumin and turmeric; cook and stir 5 minutes.

4. 4

   Add to pan: water, tomatoes with juice and salt. Bring to a boil over high heat.

5. 5

   Meanswhile, rinse lentils under cold running water, picking out and discarding any debris or blemished lentils.

6. 6

   Add lentils to saucepan. Reduce heat to low. Cover and simmer 35-40 minutes or until lentils are tender.

7. 7

   Add cauliflower florets and lemon juice. Cover and simmer 8-10 minutes more or until cauliflower is tender.

8. 8

   Meanwhile, prepare rice (Recipe #334802).

9. 9

   Spoon lentil mixture over rice. Garnish, if desired.