Lentil & Cauliflower Madras Curry
 
Ingredients
  • 2-3 tablespoons olive oil
  • 2-3 tablespoons prepared Madras Curry Paste (recipe link above)
  • 1 onion, chopped
  • 1 tablespoon fresh chopped ginger
  • ½ head cauliflower, cut into small florets and then in half
  • 2 large potatoes, peeled and cubed - or for a change use 1 medium sweet potato, peeled and cubed
  • 4 small round Indian eggplant, stem removed and cut into quarters/wedges
  • 1 red pepper, seeded and chopped
  • 2 cups cooked lentils, or 1 (19 oz.) can drained and rinsed
  • 2 (10 oz.) cans coconut milk
  • 3-4 tablespoons tomato paste
  • ½ - 1 teaspoon salt, to taste
Instructions
  1. In a large, deep skillet heat olive oil over medium heat.
  2. Add curry paste and saute for 1 or 2 minutes.
  3. Add onion and ginger. Saute 5 minutes.
  4. Add cauliflower, potato, eggplant, red pepper and lentils. Stir to coat with the curry paste. Saute 5 minutes more.
  5. Add coconut milk and tomato paste. Stir well. Cover and let simmer until potato and cauliflower are tender.
  6. Serve over steamed rice.
Recipe by These Things I Love at http://thesethingsilove.com/2011/12/lentil-cauliflower-madras-curry/