Curried lentils, sweet potato and cauliflower

Step by Step

Step 1

Heat large, heavy saucepan over medium-low heat. Add onion and curry paste, stirring paste thoroughly into onion; cook, stirring constantly, for 2 to 3 minutes.

Step 2

Smash cardamom pods with large knife or meat mallet. Remove small brown seeds (discard pods) and stir into onion mixture along with sweet potatoes; cook for 2 to 3 minutes.

Step 3

Stir in lentils and broth; cover and bring to boil over high heat. Reduce heat and simmer, covered, for 15 minutes. Add cauliflower and return to boil; reduce heat and simmer for 8 to 10 minutes or until lentils and vegetables are tender.

Step 4

Remove from heat; stir in coriander. Season to taste with salt and pepper. Let stand a few minutes before serving with dollop of yogurt, if desired.

Ingredient

Ontario onion, coarsley chopped

1 large 1 large
Ontario sweet potatoes, about 1 lb (500 g), peeled and cut into 1/2 inch (1 cm) pieces

2 medium 2 medium
Pods

10 cardamon 10 cardamon
Indian curry paste (mild or madras)

3 ml 45 ml
Green or brown lentils, rinsed

0.75 ml 175 ml
Vegetable broth

2 ml 500 ml
Ontario cauliflower (about 1 lb/500 g) without leave and stem, cut into small florets

1 small 1 small
Fresh coriander leaves

0.25 ml 50 ml

Curried lentils, sweet potato and cauliflower

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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