Cauliflower and Yellow Lentil Curry
Ingredients
- 1 finely diced onion
- 2 tbsp neutral oil
- 4 minced garlic cloves
- 1 tbsp finely grated ginger
- 1/2 tsp turmeric
- 1/2 tsp curry powder
- 4 tbsp red curry paste
- 3 cups low-sodium vegetable broth
- 2 cups water
- 16 oz yellow lentils
- 1 head cauliflower
- 2 cups frozen peas
- Salt to taste
Preparation
Sauté 1 finely diced onion in 2 tbsp heated neutral oil until translucent.
Add 4 minced garlic cloves, 1 tbsp finely grated ginger, 1/2 tsp turmeric, 1/2 tsp curry powder and sauté for another minute.
Add 4 tbsp red curry paste and mix while sautéing for another 30 seconds.
Add 3 cups low-sodium vegetable broth and 2 cups water.
Bring to a boil, add 16 oz yellow lentils, mix, and reduce heat to simmer.
Simmer uncovered until lentils are tender, about 20 minutes.
Add 1 head cauliflower cut into bite-size florets and simmer until cauliflower is cooked.
Stir in 2 cups frozen peas and heat for a few more minutes.
Salt to taste.
Serve with rice.
