Recipe: Red Lentil and Cauliflower Curry

We have been making this vegan one-pot red lentil cauliflower curry almost every week the past couple months. I love this kind of warm meal, especially in the winter. It’s simple, filling, and makes lots of leftovers!

---

Red Lentil and Cauliflower Curry

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 8
Nutritional information, per serving: 325 calories (9.8 grams fat, 44.5 grams carb, 16.6 grams protein)

Ingredients:

1 tbsp coconut oil (or other oil)
1 onion, chopped
1-2 tbsp fresh ginger, grated
3-4 garlic cloves, minced
2 tbsp curry powder
1 tbsp cumin
1 tbsp garam masala (optional)
1 can (796mL) diced tomato
2 cups red lentils
1 head cauliflower, cut into pieces
3 cups veggie broth
1 can (400mL) coconut milk
1-2 cups chopped greens (kale, spinach)
salt and pepper

Directions:

1. Heat oil in a large saucepan on medium heat, then add onion. Sauté about 5 minutes.

2. Add ginger and garlic, sautéing another 2 minutes.

3. Add curry powder, cumin, and garam masala and stir to coat.

4. Add tomatoes, lentils, broth, cauliflower, and salt and pepper . Let simmer until lentils are cooked, about 20 minutes, stirring occasionally.

5. Add coconut milk and greens, cooking until greens are wilted.

Serve with brown rice, quinoa, or a couple slices of bread.

Recipe adapted from mydarlingvegan