Fierry Hot Roasted Cauliflower Curry
Ingredients
- 1 t oil
- 1.5 cups finely chopped onion (can use frozen)
- 4 large carrots small diced
- 1 head cauliflower chopped into bite size chunks
- 1.5 cups cooked lentils
- 1.5 teaspoons each salt and pepper
- 1/2 teaspoon oregano
- 2 t garlic powder
- 1/4 teaspoon each ginger and cinnamon
- 5 1/4 teaspoons curry powder
- 4 1/4 teaspoon each ground cumin and chili powder
- 1/2 pint sliced cherry tomatoes
- 1 28 oz. can crushed tomatoes
- 1 can chickpeas drained and rinsed
- 1 can coconut milk (i used full fat)
- cilantro for garnish
Preparation
Add oil to large pot over medium heat and add onions, salt, pepper and carrots
Separately roast cauliflower in 400 degree oven for 15-20 minutes until browned and fork tender
For onion and carrots, cook covered for about 10 min, stirring often and add a bit of water to prevent burning if needed
Then add all the spices and cherry tomatoes, stir, cook for 3 more minutes
Add crushed tomatoes, coconut milk, lentils, chickpeas and cauliflower
Stir
Cook uncovered at a medium-low simmer for about 10-15 minutes
Top with cilantro
Serve as is, or with your favorite carb or veg
