Directions:
- In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric and 2 cups of water. Bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes.
- Add tomatoes,cauliflower, and chili and simmer, covered, until the cauliflower is tender, aprox 8 to 10 minutes. Then remove from heat.
- Heat oil in a small pan over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger. Continue to saute until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro and sugar. Taste and adjust seasonings with additional salt and cayenne.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.26 Kcal (688 kJ) | ||
| Calories from fat | 18.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.1g | 3% | |
|---|---|---|---|
| Sodium | 489.79mg | 20% | |
| Potassium | 838.65mg | 18% | |
| Total Carbs | 28.37g | 9% | |
| Sugars | 6.7g | 27% | |
| Dietary Fiber | 11.23g | 45% | |
| Protein | 10.12g | 20% | |
| Vitamin C | 82.5mg | 138% | |
| Iron | 4.1mg | 23% | |
| Calcium | 82mg | 8% | |
| Amount Per 100 g | |||
| Calories | 67.47 Kcal (282 kJ) | ||
| Calories from fat | 7.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.86g | 3% | |
|---|---|---|---|
| Sodium | 201.19mg | 20% | |
| Potassium | 344.49mg | 18% | |
| Total Carbs | 11.66g | 9% | |
| Sugars | 2.75g | 27% | |
| Dietary Fiber | 4.61g | 45% | |
| Protein | 4.16g | 20% | |
| Vitamin C | 33.9mg | 138% | |
| Iron | 1.7mg | 23% | |
| Calcium | 33.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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