Wholesome Cauliflower-Sweet Potato Stew
Ingredients
- 2 tbsp curry
- 1/4 tsp cayenne
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp ginger
- Salt and pepper
- 1 large red onion
- 3 tbsp oil
- 4 garlic cloves
- 1/2 leek
- 1 medium sweet potato
- 350 ml oat milk (coconut milk can be substituted)
- 350 ml water
- 1 vegetable stock cube
- 200 ml split red lentils
- 350 g frozen cauliflower
- 200 g tofu
- Green peas
Preparation
Dice the red onion, garlic, and leek. Sauté them in oil along with curry, cayenne, smoked paprika, cumin, ginger, salt, and pepper until soft.
Add oat milk, water, and crumbled vegetable stock cube to the pot. Toss in diced sweet potato and red lentils. Bring to a boil and let it simmer for 10-15 minutes.
Introduce frozen cauliflower, green peas, and cubed tofu to the mixture. Cook for an additional 5-10 minutes.
Season with extra salt and black pepper if needed.
Serve the stew with rice, spinach, and homemade naan or scones.