Cauliflower, Sweet Potato and Red Lentil Curry

Sauté 1 large onion (small dice) and 1 cup chopped carrots (medium dice) in a little olive oil or veggie broth on medium-high 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, 1/4 tsp chili powder. Cook another 30 seconds until fragrant.

Mix in 2 tbsp tomato paste and sauté 30 seconds more 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.