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 (for sautéing)
- 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
- 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 (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 the onion and carrots in a little olive oil or vegetable broth on medium-high heat until the onion starts to brown and stick to the pan.
Reduce heat and add the garlic, ginger, red chili peppers, cumin, coriander, cinnamon, turmeric, and chili powder, then cook for another 30 seconds until fragrant.
Mix in the tomato paste and sauté for 30 seconds more while stirring.
Add the crushed tomatoes and vegetable broth, and optionally blend until smooth before proceeding.
Add the red lentils and sweet potato, stir, and bring to a boil.
Reduce heat and simmer partially covered until the sweet potato just starts to soften, adding more vegetable broth as needed.
Add the cauliflower florets and cook until the cauliflower and sweet potato are just about fork tender.
Stir in the coconut milk and heat gently until warmed through.
Remove from heat and mix in the lime juice and lime zest.
Add salt and black pepper to taste.
Tips
For an oil-free version, use vegetable broth instead of olive oil for sautéing.
Adjust the amount of vegetable broth during simmering to achieve the desired consistency.
