Wednesday, September 5, 2012
1 Tbsp. olive oil
1 c. onion, chopped
1 Tbsp. fresh ginger, peeled, minced
1 tsp. cumin seed
1 tsp. turmeric, ground
1/2 tsp. red pepper, crushed
4 garlic cloves, minced
2 c. cauliflower florets, chopped
2 1/2 c. water
1 c. dried lentils
2 Tbsp. fresh lime juice
1 Tbsp. fresh cilantro, minced
3/4 tsp. salt
6 c. cooked basmati rice or 6 c. long grain rice, cooked
Directions: Heat olive oil in large saucepan over medium-high heat. Add onion, ginger, cumin, turmeric, red peppers and garlic. Saute 2 minutes. Add cauliflower; saute 1 minute. Stir in water and lentils; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until lentils are tender. Stir in lime juice, cilantro, and salt. Serve 1 c. lentil mixture with 1 c. rice.
Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
Add the cauliflower, sweet potatoes,
Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.