Lentil, Cauliflower & Tomato Curry

½ cup of red lentils prepared according to package instructions
½ cup of sweet onion diced
2 cups of cauliflower, cut up into florets
1 cup of cherry tomatoes, halved
1 tbsp of curry paste
2 tsp of curry powder
½ tsp of cumin
1 tsp of salt
1 clove of garlic, crushed
1 tsp of grated ginger
¼ cup of water
2 tbsp of yogurt, plain
1 tbsp of oil

1.     Preheat oil in large skillet or wok to medium high heat.

2.    Cook onions until soft then adding curry paste, curry powder, cumin, salt, garlic, and ginger.

3.    Add water, cauliflower and tomatoes, and cover with lid; cook until cauliflower is done.

4.    Add lentils and cook for 5-10 minutes uncovered

5.    Stir in yogurt and heat through.

6.    Serve with Grilled Garlic Naan.

Nutrition Facts
Servings: 4
Amount per serving
Calories	179
% Daily Value*
Total Fat 6.3g	8%
Saturated Fat 0.6g	3%
Cholesterol 0mg	0%
Sodium 609mg	26%
Total Carbohydrate 23.2g	8%
Dietary Fiber 9.7g	35%
Total Sugars 4.5g
Protein 8.6g
Vitamin D 0mcg	0%
Calcium 57mg	4%
Iron 3mg	15%
Potassium 558mg	12%