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1 1/2 cups red lentils
4 cups hot water
1 chopped onion
1 minced fresh green chile
3 tablespoons vegetable oil
1 teaspoon cumin
2 sweet potatoes, peeled and diced
1 tablespoon mild curry powder
2 tablespoons grated fresh ginger root
2 cups water
4 cups cauliflower florets
2 chopped green bell peppers
10 oz. fresh spinach
2-3 tablespoons fresh lemon juice

Rinse lentils, and boil in covered saucepan. Reduce heat, uncover, and simmer for 30 minutes, or until tender.

In large pot, saute onion and chile in oil for several minutes. Add sweet potatoes, cumin, ginger and curry powder and continue to saute for 3 minutes. Remember to stir often. Add 2 cups of water, cauliflower florets and bell peppers. Cover and simmer for ten minutes.

While vegetables simmer, rinse, stem and chop spinich. Pour lentils (including liquid) into a blender and puree for 3 minutes to make a smooth sauce. When cauliflower is tender, stir in spinach, sauce and lemon juice. Simmer until spinach has wilted. Add salt to taste.