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Ingredients

• 1/4 cup thinly sliced red onion
• 1 cucumber, quartered lengthwise, seeded, and cut crosswise into 2-inch pieces (1/2 cup)
• 1/4 cup distilled white vinegar
• 1/4 cup fresh lime juice (from about 4 limes), plus lime wedges for garnish
• 2 teaspoons extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 medium fresh green chile, seeded, and finely chopped (2 tablespoons)
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1 teaspoon coarse salt
• 1 tablespoon tomato paste
• 1 cup dried red lentils
• 1 medium russet potato, peeled and cut into 1/2-inch pieces (1 cup)
• 1 1/2 cups cauliflower florets
• 1 3/4 cups homemade or low-sodium store-bought chicken stock
• 1/2 cup water
• 2 cups cooked jasmine rice

Description

Cauliflower That\'s Cloaked In A Mildly Spicy Curry Packs A Nutritious Punch. The Dish Takes Its Vibrant Color From Turmeric, An Anti-inflammatory And Antioxidant.

Martha Stewart