Title: Cauliflower and red lentil curry
 Categories: Main dish, Indian, Vegetarian
      Yield: 4 Servings
 
    1/2 c  Red lentils, rinsed
      1 sm Onion, chopped
      2 ts Madras curry powder,
    1/2 ts Salt
    1/4 ts Turmeric
      4    Plum tomatoes, chopped
      4 c  Cauliflower florets
      1    Jalapeno pepper, halved,
           -- seeded, thinly sliced
      1 tb Vegetable oil
      1 tb Cumin seeds
      3    Cloves garlic, minced
      2 ts Minced fresh ginger
    1/4 ts Cayenne pepper
      2 tb Fresh lemon juice
      1 tb Chopped fresh cilantro
      1 ts Sugar
 
  In a large saucepan over low heat, combine lentils, onions, curry
  powder, salt, turmeric, and 2 cups water;  bring to a simmer.  Cover
  and cook, stirring occasionally, until the lentils are soft and the
  sauce has thickened, about 45 minutes.  Add tomatoes, cauliflower,
  and jalapeno peppers and simmer, covered, until the cauliflower is
  tender, 8 to 10 minutes longer.  Remove from heat.
  
  Heat oil in a small skillet over medium-high heat.  Add cumin seeds
  and cook for about 10 seconds.  Add garlic and ginger;  saute until
  the garlic is lightly browned, about 1 minute.  Stir in cayenne and
  immediately add the oil-spice mixture to the cauliflower mixture.
  Stir in lemon juice, cilantro, and sugar.  Taste and adjust
  seasonings with additional salt and cayenne.
  
  Serve over rice.
  
  "Eating Well" September/October, 1993