Cauliflower and Lentil Palak

[Guest guest]

>Message: 2

> Tue, 6 Jan 2004 04:24:03 +0000 (GMT)

> Virginia Teresa <virgi_teresa17

>veg receipe

>

>kindly let me know about the tomato and cauliflower different types of

curries.

 

 

Are you looking for choices? many recipes that use those two ingredients?

Here's one. sometime I use a curry blend instead of making fresh.

 

pat

 

* Exported from MasterCook *

 

Cauliflower and Lentil Palak

 

Recipe By :Paul Gayler

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 piece fresh ginger -- (1-inch) peeled

2 garlic cloves -- peeled

2 green chiles -- seeded

1 onion -- chopped

1/2 cup plain yogurt

6 tablespoons vegetable oil

4 cardamom pods -- cracked

1 bay leaf

1 teaspoon ground cumin

1/4 teaspoon turmeric

1 teaspoon ground coriander seed

1 large cauliflower -- cut into florets

1 cup brown lentils -- cooked and drained

3/4 cup canned crushed tomatoes

1 1/4 cups vegetable stock

1/2 pound fresh spinach -- (or frozen/thawed)

salt and black pepper

 

LENTILS and cauliflower are both sadly misused in vegetarian cooking and are

often overcooked and under seasoned. In India, these two simple ingredients are

treated with respect. Combine with an aromatic spice past and cooked gently,

they make a fragrant and satisfying dish. Serve this palak with basmati rice.

 

1. Puree the ginger, garlic and chilies in a blender or food processor. Stir in

half the onion and all the yogurt; set aside.

 

2. Heat half the oil in a large pan. Add the cardamom and bay leaf and cook over

low heat for 30 seconds. Add the remaining onion and cook until lightly browned.

Add the cumin, turmeric, and ground coriander. Cook for 10 to 12 minutes longer.

 

3. Add the cauliflower, lentils and yogurt mixture, then the tomatoes, remaining

oil and stock. Cook over low heat, stirring gently, for 10 to 12 minutes, until

the cauliflower is tender and the sauce has reduced. Chop the spinach and add 5

minutes before the end of cooking. Season before serving.

 

 

VEGETABLE STOCK: season with onion, leek, carrot, celery stalk, celery root,

white cabbage, fennel bulb, garlic, white wine, pepper, thyme, bay, salt.

 

REVIEW: I allow 1/2 cup cooked lentils per serving in this dish.

 

Source:

" Ultimate Vegetarian Cookbook "

Copyright:

" 1999 (Dotling Kindersley Ltd London) ISBN 0789441845 "

Start to Finish Time:

" 1:10 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 475 Calories; 24g Fat (43.2% calories

from fat); 20g Protein; 50g Carbohydrate; 20g Dietary Fiber; 5mg Cholesterol;

644mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0

Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 20096 0 903920 0 0 0 0