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