Cauliflower and Yellow Lentil Curry
Ingredients
- 2 tbsp neutral oil
- 1 onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp ginger, finely grated
- 1/2 tsp turmeric
- 1/2 tsp curry powder
- 4 tbsp red curry paste
- 3 cups low-sodium vegetable broth
- 2 cups water
- 16 oz yellow lentils
- 1 head cauliflower, cut into bite-size florets
- 2 cups frozen peas
- Salt to taste
Preparation
Sauté the finely diced onion in 2 tbsp heated neutral oil until translucent.
Add 4 minced garlic cloves, 1 tbsp finely grated ginger, 1/2 tsp turmeric, and 1/2 tsp curry powder, then sauté for another minute.
Add 4 tbsp red curry paste and mix while sautéing for another 30 seconds.
Add 3 cups low-sodium vegetable broth and 2 cups water, then bring to a boil.
Add 16 oz yellow lentils, mix, and reduce heat to simmer.
Simmer uncovered until lentils are tender, about 20 minutes.
Add the cauliflower florets and simmer until cauliflower is cooked.
Stir in 2 cups frozen peas and heat for a few more minutes.
Season with salt to taste.
Serve with rice.
