Red Lentil-Cauliflower Coconut Curry

Makes 8 (1/2-c.) servings
5 WW pts/serving

1 c. red lentils, uncooked
3 c. water
2 c. cauliflower florets
1 Tbsp Earth Balance organic buttery spread
1 small jalapeno, seeded and finely diced
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 (14-oz) can diced tomatoes
1 c. coconut milk
2 tsp turmeric
1/4 tsp crushed red pepper flakes
1/4 tsp coriander
1 tsp ground cumin
1/8 tsp allspice
2 tsp sea salt

In a medium saucepan, combine water, lentils, and cauliflower. Bring to boil, then reduce to simmer for 30-40 minutes, or until lentils become mushy, cauliflower very tender, and most of liquid absorbed.

Meanwhile, melt Earth Balance in a large stockpot over medium heat. Add jalapenos, onion, and garlic. Cook for 3-5 minutes, or until onions become translucent. Add tomatoes, coconut milk, and spices. When lentil-cauliflower mixture finished cooking, add that mixture to tomato mixture. Let simmer 15 minutes, covered.

Serve over basmati rice.

Note: Can be made ahead and frozen.