Cauliflower, Sweet Potato, and Red Lentil Curry
Ingredients
- 1 large onion
- 1 cup chopped carrots
- 2 tbsp olive oil
- 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
- 2 tbsp tomato paste
- 1-15oz can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup red lentils
- 1 large sweet potato
- 1 head cauliflower
- 1-14oz can coconut milk
- 2 tbsp lime juice
- 2 tsp lime zest
- Salt and black pepper to taste
Preparation
Sauté diced onion and chopped carrots in olive oil on medium-high heat until onion starts to brown and stick to the pan.
Reduce heat and add minced garlic, grated ginger, minced red chili peppers, cumin, coriander, cinnamon, turmeric, and chili powder. Cook for another 30 seconds until fragrant.
Mix in tomato paste and sauté for 30 seconds more while mixing.
Add crushed tomatoes and vegetable broth. Optional: blend until smooth before adding sweet potato and lentils.
Add red lentils and chopped sweet potato. 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 and cook until cauliflower and sweet potato are just about fork tender.
Stir in coconut milk and heat gently until warmed through.
Remove from heat and mix in lime juice and lime zest.
Add salt and black pepper to taste.
