Directions:
- Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; 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 jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat.
- Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; cook, stirring, 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 | 65471.2 Kcal (274115 kJ) | ||
| Calories from fat | 1804.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 200.46g | 308% | |
|---|---|---|---|
| Sodium | 2444.63mg | 102% | |
| Potassium | 178660.54mg | 3801% | |
| Total Carbs | 11117.67g | 3706% | |
| Sugars | 396.31g | 1585% | |
| Dietary Fiber | 5730.75g | 22923% | |
| Protein | 4808.01g | 9616% | |
| Vitamin C | 1036.2mg | 1727% | |
| Iron | 1480.2mg | 8223% | |
| Calcium | 10617.3mg | 1062% | |
| Amount Per 100 g | |||
| Calories | 329.18 Kcal (1378 kJ) | ||
| Calories from fat | 9.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.01g | 308% | |
|---|---|---|---|
| Sodium | 12.29mg | 102% | |
| Potassium | 898.28mg | 3801% | |
| Total Carbs | 55.9g | 3706% | |
| Sugars | 1.99g | 1585% | |
| Dietary Fiber | 28.81g | 22923% | |
| Protein | 24.17g | 9616% | |
| Vitamin C | 5.2mg | 1727% | |
| Iron | 7.4mg | 8223% | |
| Calcium | 53.4mg | 1062% | |
* 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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