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Lentil Curry

Cooking the curry powder for a minute before adding the sweet potatoes helps to deepen its flavor. For a spicier dish, use Madras curry powder instead of regular.

  • prep: 20 mins
    total time: 1 hour
  • servings: 4

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Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 tablespoons curry powder
  • 1 pound sweet potatoes, peeled and cut into 1-inch chunks
  • 1 head cauliflower (2 1/2 pounds), stemmed and separated into florets
  • 1 cup brown lentils, picked over, well rinsed, and drained
  • 2 cans (14.5 ounces each) diced tomatoes with juice
  • Coarse salt
  • Plain low-fat yogurt, for serving (optional)

Directions

  1. Step 1

    In a nonstick Dutch oven (5-quart pot with a tight-fitting lid), heat oil over medium heat. Add onion, and cook, stirring frequently, until softened, about 7 minutes.

  2. Step 2

    Add curry powder; cook, stirring constantly, 1 minute. Stir in sweet potatoes, cauliflower, lentils, tomatoes and their juice, and 1 1/2 cups water; season with salt.

  3. Step 3

    Bring mixture to a boil. Reduce heat to a simmer; cover, and cook until lentils and sweet potatoes are tender, about 30 minutes. Serve immediately with yogurt, if desired.

Source
Everyday Food, March 2004

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Reviews (8)

  • 3 Aug, 2011

    Very satisfying meal - didn't even miss the meat! I used spicy curry - wonderful flavor, and the end result was not spicy in the least, and I served this over brown rice. My husband loved it too!

  • 4 Jan, 2011

    I am out of cauliflower, so I am going to use half a head of green cabbage instead and of course with me, I always use twice as much garlic (yes I know there is no garlic listed, and why isn't there?) My Indian friend always cooked with tons of garlic, tomatoes and chick peas and always white rice. I don't like whtite rice, but once in a blue mon okay. And I get the best Madras curry at Hung Thinh Supermarket on Normandy and Lane.

  • 21 Dec, 2010

    I love curry and this one turned out pretty good. Excellent vegetarian dish. I ran out of mild curry powder after just a tbs or so, so I added a hot red curry paste. Also added a bit of garam masala powder, and I used red lentils. I didn't have plain yogurt, so I served this with a little creme fraish. Yum!

  • 10 Apr, 2010

    I love it-vegetarian and healthy-and beautiful too-It is better than any curry I've tasted,Thai or Indian~ I have to say I just received my Body Soul by Martha for April and Living for May-Just Beautiful too and I cannot wait to try all of the Earth day and Egg and healthiest recipes I've ever seen in my whole life!

  • 29 Dec, 2009

    We found this curry to be very bland, even though I used hot curry powder. I won't make this again!

  • 26 Nov, 2008

    I made this and accidentally doubled the cauliflower, and the water. The portion was huge! But it was yummy, filling and healthy!

  • 22 Mar, 2008

    I'd say you might use either. You need to be a little flexible with cooking and go with what you like and have on hand. Don't worry, it's not chemistry!

  • 31 Dec, 2007

    your directions include "tomatoes and their juices" ... but there are no tomatoes listed under ingredients ... how many/much tomatoes? ... canned or fresh?
    ( .... thank you in advance for your reply)