Lentil Rice Curry

• 1 large cauliflower head (about 1 1/4 pounds)
• 2 tablespoons olive oil
• 1 cup green onion, sliced
• 3 garlic cloves, minced
• 2 tablespoons fresh ginger, minced
• 2 teaspoons curry powder
• 12 teaspoon ground cumin
• 12 teaspoon ground turmeric
• 3 cups water
• 14 ounces canned stewed tomatoes, undrained
• 12 teaspoon salt
• 1 cup red lentil
• 1 tablespoon lemon juice
• 4 cups cooked basmati rice (preferably Fragrant Basmati Rice With Apple Juice and Ginger #334802)

1. Trim cauliflower and cut into florets.
2. Set aside.
3. Heat oil in large saucepan over medium heat until hot.
4. To saucepan, add green onions, garlic, ginger, curry, cumin and turmeric; cook and stir 5 minutes.
5. Add to pan: water, tomatoes with juice and salt.
6. Bring to a boil over high heat.
7. Meanswhile, rinse lentils under cold running water, picking out and discarding any debris or blemished lentils.
8. Add lentils to saucepan.
9. Reduce heat to low.
10. Cover and simmer 35-40 minutes or until lentils are tender.
11. Add cauliflower florets and lemon juice.
12. Cover and simmer 8-10 minutes more or until cauliflower is tender.
13. Meanwhile, prepare rice (Recipe #334802).
14. Spoon lentil mixture over rice.
15. Garnish, if desired.

cauliflower, olive oil, green onion, garlic, fresh ginger, curry powder, ground cumin, ground turmeric, water, tomatoes, salt, red lentil, lemon juice, basmati rice

Taken from www.food.com/recipe/lentil-rice-curry-335059 (may not work)