Cauliflower and Lentil Curry

• 4 12 ounces dried brown lentils
• 2 teaspoons olive oil
• 12 cup scallion, chopped
• 2 garlic cloves, minced
• 12 teaspoon ground cumin
• 12 teaspoon curry powder
• 18 teaspoon ground cardamom
• 2 cups cauliflower florets
• 4 ounces black beans, cooked
• 34 cup vegetable broth
• 12 cup chopped tomato
• 1 ounce cashews, toasted

1. In medium saucepan, combine lentils and 2 cups water; cover saucepan and bring to a boil.
2. Reduce heat and cook 15-30 minutes, or until tender; drain.
3. In large saucepan, heat olive oil.
4. Add scallions and garlic.
5. Cook, stirring constantly 3-4 minutes, or until tender.
6. Reduce heat to low.
7. Add cumin, curry powder and cardamom; stir well.
8. Add cauliflower, beans, broth, and tomato to saucepan.
9. Cover and cook 8-10 minutes or until cauliflower is tender.
10. Stir lentils and cashews; cook 3-4 minutes, or until lentils are heated through.

brown lentils, olive oil, scallion, garlic, ground cumin, curry powder, ground cardamom, cauliflower florets, black beans, vegetable broth, tomato, cashews

Taken from www.food.com/recipe/cauliflower-and-lentil-curry-238224 (may not work)