Lentil Rice Curry Recipe #335059
Entered for safe-keeping. From "Favorite Brand Name Best-Loved Chinese Recipes and More". U.S. family-style recipe. Serve with "Fragrant Basmati Rice with Apple Juice and Ginger" (Recipe #334802 #334802).
by KateL
1½ hours | 20 min prep
SERVES 6
- 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)
- Trim cauliflower and cut into florets. Set aside.
- Heat oil in large saucepan over medium heat until hot.
- To saucepan, add green onions, garlic, ginger, curry, cumin and turmeric; cook and stir 5 minutes.
- Add to pan: water, tomatoes with juice and salt. Bring to a boil over high heat.
- Meanswhile, rinse lentils under cold running water, picking out and discarding any debris or blemished lentils.
- Add lentils to saucepan. Reduce heat to low. Cover and simmer 35-40 minutes or until lentils are tender.
- Add cauliflower florets and lemon juice. Cover and simmer 8-10 minutes more or until cauliflower is tender.
- Meanwhile, prepare rice (Recipe #334802).
- Spoon lentil mixture over rice. Garnish, if desired.
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5 stars