Spiced Cauliflower and Yellow Lentil Curry

1. Sauté 1 finely diced onion in 2 tablespoons neutral oil for a few minutes until translucent

2. Add 4 minced garlic cloves, 1 tablespoon finely grated ginger, 1/2 teaspoon turmeric, and 1/2 teaspoon curry powder, and sauté for another minute

3. Add 4 tablespoons red curry paste and mix while sautéing for another 30 seconds

4. Add 3 cups low-sodium vegetable broth and 2 cups water

5. Bring to a boil, then add 2 1/4 cups dried yellow lentils

6. Mix and reduce heat to a simmer

7. Simmer uncovered until lentils are tender, about 20 minutes

8. Add 1 head of cauliflower, cut into bite-size florets

9. Simmer until cauliflower is cooked

10. Stir in 2 cups frozen peas and heat for another few minutes

11. Season with salt to taste

Serving

1. Serve with cooked rice