Curried Coconut Cauliflower Lentils
Ingredients
- 1 TBSP coconut oil (sub for water or broth if oil-free)
- 1 small red onion, diced
- 4 cloves garlic, minced
- 2 TBSP fresh ginger, minced
- 1 tsp cumin seed
- 1 tsp turmeric
- 1 TBSP curry powder
- 1 tsp paprika
- 1/2 tsp salt and pepper
- 2 red bell peppers, chopped
- 2 carrots, grated
- 2 C fresh or frozen cauliflower rice
- 1 C red lentils
- 1 large tomato, chopped
- 2-3 C vegetable broth or water, for desired thickness
- 14 oz full fat coconut milk
- 1 lime, juiced
- 1 TBSP maple syrup or coconut sugar
- 1/2 C green peas
- 1/2 C sweet corn
- 1/2 C fresh cilantro, chopped
To serve
- basmati rice
- massaged kale
- coconut yogurt
Preparation
Heat oil or broth in a large dutch oven or pot over medium low heat. Sauté onion until fragrant and translucent. Add in garlic, ginger, and seasonings and sauté for another minute.
Add in veggies and sauté for 2 minutes. Follow with lentils and stir to combine. Pour in chopped tomato with juices, broth, and coconut milk. Bring to a boil. Reduce heat and simmer for 15-20 minutes, stirring occasionally.
Add in lime juice, maple syrup, corn, peas, and cilantro. Heat through. Season to taste.
Serve hot over rice and veggies with a dollop of coconut yogurt.
