Cauliflower Sweet Potato and Red Lentil Curry

Sauté 1 large onion and 1 cup chopped carrots in a little olive oil or vegetable broth on medium-high heat until onion starts to brown and stick to pan.

Reduce heat and add 3 minced garlic cloves, 2 tsp finely grated ginger, 1-2 minced red chili peppers, 1 tsp cumin, 1 tsp coriander, 3/4 tsp cinnamon, 3/4 tsp turmeric, and 1/4 tsp chili powder. Cook for another 30 seconds until fragrant.

Mix in 2 tbsp tomato paste and sauté for 30 seconds while mixing.

Add 1-15oz can crushed tomatoes and 4 cups low-sodium vegetable broth. Optional: blend until smooth before adding sweet potato and lentils.

Add 1 cup red lentils and 1 large sweet potato roughly chopped into slightly larger than bite-sized pieces. Stir and bring to a boil.

Reduce heat and simmer, partially covered, until sweet potato just starts to soften. Add more vegetable broth as needed.

Add bite-sized cauliflower florets from 1 head cauliflower and cook until cauliflower and sweet potato are just about fork tender.

Stir in 1-14oz can coconut milk and heat gently until warmed through.

Remove from heat and mix in 2 tbsp lime juice and 2 tsp lime zest. Add salt and black pepper to taste.