Dinner - Red-lentil-califlower curry

Veganomicon has many great recipes.  This is fairly good.  We served it with wilted Kale which I stir fried with sesame oil, a little water, garlic, an onion I first sauted and some mirin.

3 tbsp peanut oil (I like to use olive oil or canola)

1 large onion, chopped

2 large chile peppers

2 large shallots (you can also use red onions)

1 (1/2 inch) piece fresh ginger, peeled and finely chopped

1 large parsnip, peeled and chopped

2 tsp curry powder

1/2 tsp tumeric

1/2 tsp ground cinamon

1/2 tsp ground cumin

1/2 tsp ground coriander

1 1/2 cups red lentils, sorted and rinsed

4 cups veggie broth or water

1 1/2-2 lbs cauliflower trimmed and sliced into small florets

2 tbsp chopped fresh cilantro

2 tbsp lime juince

salt to taste

Chop and prepare all ingredients.  Saute onions and shallots (or red onion) in oil until transluscent.  Add ginger and chile and saute for a minute.  Add spice and stir fry for 30 seconds then add parsip.

Add veggie broth and lentils.  Simmer 10 to 12 minutes (will turn yellow and mushy).  Add califlower and simmer 20 to 25 minutes (or until tender).  Remove from heat and serve with cilantro and lime juice.