Oil-Free Cauliflower Sweet Potato and Red Lentil Curry

Sauté 1 large onion, small dice, and 1 cup chopped carrots, medium dice, in a little olive oil (or vegetable broth) over medium-high heat until the onion starts to brown and stick to the pan

Reduce the 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, and 1/4 tsp chili powder. Cook for 30 seconds until fragrant

Mix in 2 tbsp tomato paste and sauté for 30 seconds more

Add 1 (15-oz) can crushed tomatoes and 4 cups low-sodium vegetable broth

Optional: Blend the mixture until smooth before adding the 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 the heat and simmer, partially covered, until the sweet potato just starts to soften

Add more vegetable broth as needed

Add bite-sized cauliflower florets from 1 head cauliflower and cook until the cauliflower and sweet potato are just about fork tender

Stir in 1 (14-oz) 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