Oh Martha … you really have some great recipes. I really do like to get my inspiration from Martha Stewart’s website — her food uses great, fresh ingredients, and actually doesn’t take very long to prepare. Though it might not seem like an ideal dish to make on a hot day, there is minimal prep and the whole thing cooks in one pot, which means easy cleanup and less time in your hot kitchen. And, the leftovers are great for the next day!
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 tablespoons curry powder
- 1 pound sweet potatoes, peeled and cut into 1-inch chunks
- 1 head cauliflower (2 1/2 pounds), stemmed and separated into florets
- 1 cup brown lentils, picked over, well rinsed, and drained
- 2 cans (14.5 ounces each) diced tomatoes with juice
- Coarse salt
- Plain low-fat yogurt, for serving (optional)
- In a nonstick Dutch oven (5-quart pot with a tight-fitting lid), heat 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. Add about 1/3 c. water, if desired, to thin out the curry.
- 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. Season with celery salt as well.