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Monday, November 14, 2011

Meatless Monday: Lentil Curry

We've grown to love lentils in our house since starting the meatless Monday journey BUT this baby (which is a girl, by the way) has let it be known to stay away from the yellow curry. My husband loved this dish and pretty much ate 80% of what I made but I blame the baby as I usually love yellow curry!

Lentil Curry
from Everyday Food

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)

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.
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.
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.

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