Cauliflower Sweet Potato and Red Lentil Curry
Ingredients
- 1 large onion, small dice
- 1 cup chopped carrots, medium dice
- a little olive oil or vegetable broth
- 3 garlic cloves, minced
- 2 teaspoons finely grated ginger
- 1-2 red chili peppers, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 3/4 teaspoon cinnamon
- 3/4 teaspoon turmeric
- 1/4 teaspoon chili powder
- 2 tablespoons tomato paste
- 1 (15 oz) can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup red lentils
- 1 large sweet potato, roughly chopped
- 1 head cauliflower, cut into bite-sized florets
- 1 (14 oz) can coconut milk
- 2 tablespoons lime juice
- 2 teaspoons lime zest
- salt and black pepper to taste
Preparation
Sauté 1 large onion (small dice) and 1 cup chopped carrots (medium dice) in a little olive oil or vegetable 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.
