Cauliflower Red Lentil Curry

Name: Cauliflower Red Lentil Curry
Cook time: 40 min
Cuisine: Indian-inspired
Ingredients: 2 tablespoon coconut oil; 1 yellow onion, diced; 4 clove garlic; 1 piece ginger, 1-inch piece, diced; 1 tablespoon curry powder; 1 teaspoon garam masala; ⅓ cup red lentils; 4 cup cauliflower, chopped; 1–3 sweet potato, medium, peeled and cubed; 15 ounce coconut milk, canned; 28 ounce diced tomatoes, canned; ½ teaspoon salt; ½ teaspoon black pepper; 2 cup quinoa, cooked; ¼ cup cilantro, chopped, for garnish

A pot curry of cauliflower, sweet potato and red lentils simmered in coconut milk and tomatoes until thick. Served over quinoa with cilantro, it reheats well through the week.

main · Indian-inspired · vegan

Servings ×

Ingredients

Main

2 tablespoon coconut oil
1 yellow onion, diced
4 clove garlic
1 piece ginger, 1-inch piece, diced
1 tablespoon curry powder
1 teaspoon garam masala
⅓ cup red lentils
4 cup cauliflower, chopped
1–3 sweet potato, medium, peeled and cubed
15 ounce coconut milk, canned
28 ounce diced tomatoes, canned
½ teaspoon salt
½ teaspoon black pepper

For serving

2 cup quinoa, cooked
¼ cup cilantro, chopped, for garnish

Method

Heat coconut oil in large pot.
Add onion, garlic, ginger - saute 5-7 mins
Stir in curry & garam masala. 1-2 mins
Add in remainder of ingredients - bring mixture to boil - reduce heat simmer 30-35 mins until vegs are soft & curry is thick.
Serve over quinoa w/ cilantro

Notes

Boxed note on the front of the card: "When I doubled the recipe - I used 6 tbsp curry, 4 sweet pots, same cauliflwr, 1 1/2 cups red lentil & 1 28oz tomatoe." Card back is signed "pulses.org - very good!"