Lentil and Veg Curry

Name: Lentil and Veg Curry
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil; 1 medium onion, finely chopped; 2 tablespoons curry powder; 1 lb sweet potato, peeled and cut into 1-inch chunks; 1 head cauliflower, stemmed and separated into florets (2 1/2 pounds); 1 cup brown lentils, picked over, well rinsed, and drained; 2 (14 1/2 ounce) cans diced tomatoes with juice; coarse salt; plain low-fat yogurt, for serving (optional)

Submitted by Dee R.

"This is a Martha Stewart recipe that i found its health and in low fat for those that are trying to be good"

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Ready In:: 1hr 25mins
Ingredients:: 9
Serves:: 4

ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
2 tablespoons curry powder
1 lb sweet potato, peeled and cut into 1-inch chunks
1 head cauliflower, stemmed and separated into florets (2 1/2 pounds)
1 cup brown lentils, picked over, well rinsed, and drained
2 (14 1/2 ounce) cans diced tomatoes with juice
coarse salt
plain low-fat yogurt, for serving (optional)

directions

In a large non stick pan heat the 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.