Cauliflower Sweet Potato Red Lentil Curry

Sauté 1 large onion (small dice) and 1 cup chopped carrots (medium dice) in 2 tablespoons olive oil on medium-high heat until onion starts to brown and stick to the pan.

Reduce heat and add 3 minced garlic cloves, 2 teaspoons finely grated ginger, 1-2 minced red chili peppers, 1 teaspoon cumin, 1 teaspoon coriander, 3/4 teaspoon cinnamon, 3/4 teaspoon turmeric, and 1/4 teaspoon chili powder, then cook for another 30 seconds until fragrant.

Mix in 2 tablespoons tomato paste and sauté for 30 seconds more while mixing.

Add 1-15 oz can crushed tomatoes and 4 cups low-sodium vegetable broth.

Optional: blend the mixture until smooth before adding the 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, adding 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 1-14 oz can coconut milk and heat gently until warmed through.

Remove from heat and mix in 2 tablespoons lime juice and 2 teaspoons lime zest.

Add salt and black pepper to taste.