Curried Lentils And Vegetables

• 8 ounces (1 heaping cup) red lentils (available in health-food stores and Indian food stores)
• 8 ounces onion
• 1 teaspoon minced garlic
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon mild to hot chili powder
• 1/4 teaspoon cardamom
• 18 teaspoon ground cloves
• 1/4 teaspoon cinnamon
• 1 small-to-medium head of caulfilower, broken into floret (about 4 1/2 cups)
• 1 cup chicken or vegetable broth or stock
• 3 ounces tomato paste
• 1/2 cup roasted cashews
• 1/2 cup low-fat or no-fat yogurt

1. Bring lentils to boil in plenty of water to cover in covered pot.
2. Cook about 10 minutes, until soft.
3. Drain and reserve liquid.
4. Peel and coarsely chop onion and saute with garlic in hot oil until soft.
5. Reduce heat and add coriander, cumin, turmeric, chili powder, cardamom, cloves and cinnamon.
6. Stir well.
7. Add florets to the onion mixture with stock and tomato paste.
8. Stir well to mix.
9. Cover and cook until cauliflower is tender, about 8 to 10 minutes.
10. Stir in lentils, adding liquid from lentils if necessary to thin a little.
11. Stir in cashews and serve with yogurt on the side.

red lentils, onion, garlic, olive oil, ground coriander, ground cumin, turmeric, cardamom, ground cloves, cinnamon, head of caulfilower, chicken, tomato paste, cashews, lowfat

Taken from cooking.nytimes.com/recipes/9584 (may not work)