Back to Lentil Curry All Reviews for Lentil Curry - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Lentil Curry Recipe Summary prep: 20 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 1 tablespoon olive oil 1 medium onion, finely chopped 2 tablespoons curry powder 1 pound sweet potatoes, peeled and cut into 1-inch chunks 1 head cauliflower (2 1/2 pounds), stemmed and separated into florets 1 cup brown lentils, picked over, well rinsed, and drained 2 cans (14.5 ounces each) diced tomatoes with juice Coarse salt Plain low-fat yogurt, for serving (optional)
Gallery Lentil Curry
Recipe Summary prep: 20 mins total: 1 hr Servings: 4
Gallery
Lentil Curry
Lentil Curry
Lentil Curry
Recipe Summary prep: 20 mins total: 1 hr Servings: 4
Recipe Summary
prep: 20 mins total: 1 hr
Servings: 4
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 1 tablespoon olive oil 1 medium onion, finely chopped 2 tablespoons curry powder 1 pound sweet potatoes, peeled and cut into 1-inch chunks 1 head cauliflower (2 1/2 pounds), stemmed and separated into florets 1 cup brown lentils, picked over, well rinsed, and drained 2 cans (14.5 ounces each) diced tomatoes with juice Coarse salt Plain low-fat yogurt, for serving (optional)
Directions
In a nonstick Dutch oven (5-quart pot with a tight-fitting lid), heat oil over medium heat. Add onion, and cook, stirring frequently, until softened, about 7 minutes.
Add curry powder; cook, stirring constantly, 1 minute. Stir in sweet potatoes, cauliflower, lentils, tomatoes and their juice, and 1 1/2 cups water; season with salt.
Bring mixture to a boil. Reduce heat to a simmer; cover, and cook until lentils and sweet potatoes are tender, about 30 minutes. Serve immediately with yogurt, if desired.
Reviews (9)
Add Rating & Review 184 Ratings 5 star values: 38 4 star values: 72 3 star values: 51 2 star values: 19 1 star values: 4
Reviews (9)
Add Rating & Review 184 Ratings 5 star values: 38 4 star values: 72 3 star values: 51 2 star values: 19 1 star values: 4
Add Rating & Review
184 Ratings 5 star values: 38 4 star values: 72 3 star values: 51 2 star values: 19 1 star values: 4
184 Ratings 5 star values: 38 4 star values: 72 3 star values: 51 2 star values: 19 1 star values: 4
184 Ratings 5 star values: 38 4 star values: 72 3 star values: 51 2 star values: 19 1 star values: 4
5 star values: 38 4 star values: 72 3 star values: 51 2 star values: 19 1 star values: 4
Martha Stewart Member Rating: 2 stars 01/13/2018 I don't like the sweet potatoes in this recipe. I LOVE sweet potatoes, but didn't find them a natural fit for the rest of this recipe, also a bit watery, I prefer them baked or roasted. I might try it again with something else in their place. It was easy and quick. Martha Stewart Member Rating: 5 stars 08/03/2011 Very satisfying meal - didn't even miss the meat! I used spicy curry - wonderful flavor, and the end result was not spicy in the least, and I served this over brown rice. My husband loved it too! Martha Stewart Member Rating: Unrated 01/04/2011 I am out of cauliflower, so I am going to use half a head of green cabbage instead and of course with me, I always use twice as much garlic (yes I know there is no garlic listed, and why isn't there?) My Indian friend always cooked with tons of garlic, tomatoes and chick peas and always white rice. I don't like whtite rice, but once in a blue mon okay. And I get the best Madras curry at Hung Thinh Supermarket on Normandy and Lane. Martha Stewart Member Rating: Unrated 12/21/2010 I love curry and this one turned out pretty good. Excellent vegetarian dish. I ran out of mild curry powder after just a tbs or so, so I added a hot red curry paste. Also added a bit of garam masala powder, and I used red lentils. I didn't have plain yogurt, so I served this with a little creme fraish. Yum! Martha Stewart Member Rating: Unrated 04/10/2010 I love it-vegetarian and healthy-and beautiful too-It is better than any curry I've tasted,Thai or Indian~ I have to say I just received my Body Soul by Martha for April and Living for May-Just Beautiful too and I cannot wait to try all of the Earth day and Egg and healthiest recipes I've ever seen in my whole life! Martha Stewart Member Rating: Unrated 12/29/2009 We found this curry to be very bland, even though I used hot curry powder. I won't make this again! Martha Stewart Member Rating: Unrated 11/26/2008 I made this and accidentally doubled the cauliflower, and the water. The portion was huge! But it was yummy, filling and healthy! Martha Stewart Member Rating: Unrated 03/22/2008 I'd say you might use either. You need to be a little flexible with cooking and go with what you like and have on hand. Don't worry, it's not chemistry! Martha Stewart Member Rating: Unrated 12/31/2007 your directions include "tomatoes and their juices" ... but there are no tomatoes listed under ingredients ... how many/much tomatoes? ... canned or fresh? ( .... thank you in advance for your reply)Martha Stewart Member
Rating: 2 stars 01/13/2018
I don’t like the sweet potatoes in this recipe. I LOVE sweet potatoes, but didn’t find them a natural fit for the rest of this recipe, also a bit watery, I prefer them baked or roasted. I might try it again with something else in their place. It was easy and quick.
Rating: 2 stars
Rating: 5 stars 08/03/2011
Very satisfying meal - didn’t even miss the meat! I used spicy curry - wonderful flavor, and the end result was not spicy in the least, and I served this over brown rice. My husband loved it too!
Rating: 5 stars
Rating: Unrated 01/04/2011
I am out of cauliflower, so I am going to use half a head of green cabbage instead and of course with me, I always use twice as much garlic (yes I know there is no garlic listed, and why isn’t there?) My Indian friend always cooked with tons of garlic, tomatoes and chick peas and always white rice. I don’t like whtite rice, but once in a blue mon okay. And I get the best Madras curry at Hung Thinh Supermarket on Normandy and Lane.
Rating: Unrated
Rating: Unrated 12/21/2010
I love curry and this one turned out pretty good. Excellent vegetarian dish. I ran out of mild curry powder after just a tbs or so, so I added a hot red curry paste. Also added a bit of garam masala powder, and I used red lentils. I didn’t have plain yogurt, so I served this with a little creme fraish. Yum!
Rating: Unrated 04/10/2010
I love it-vegetarian and healthy-and beautiful too-It is better than any curry I’ve tasted,Thai or Indian~ I have to say I just received my Body Soul by Martha for April and Living for May-Just Beautiful too and I cannot wait to try all of the Earth day and Egg and healthiest recipes I’ve ever seen in my whole life!
Rating: Unrated 12/29/2009
We found this curry to be very bland, even though I used hot curry powder. I won’t make this again!
Rating: Unrated 11/26/2008
I made this and accidentally doubled the cauliflower, and the water. The portion was huge! But it was yummy, filling and healthy!
Rating: Unrated 03/22/2008
I’d say you might use either. You need to be a little flexible with cooking and go with what you like and have on hand. Don’t worry, it’s not chemistry!
Rating: Unrated 12/31/2007
your directions include “tomatoes and their juices” … but there are no tomatoes listed under ingredients … how many/much tomatoes? … canned or fresh? ( …. thank you in advance for your reply)
All Reviews for Lentil Curry
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All Reviews for Lentil Curry
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