Cauliflower and Sweet Potato Lentil Curry

I’ve been obsessed with lentils recently. It’s a phase that I hope I will never get tired of. Lentils are so good for you and I’m always trying to find different ways of making it. I love daal and curry so lately we’ve been having a lot of that. Also, whenever I make a lentil dish, there is always less dishes to do since I just throw everything in one pot to cook. That’s a huge plus after a long day at work. You can eat lentils with naan, flatbread, rice, or quinoa. This lentil curry is so easy to make and packed with fiber and protein. I’m also in love with cauliflower. It’s probably one of my favorite vegetables. The sweetness from the sweet potatoes calms the spice down. I’ve been eating this for leftovers for days but I’m not sick of it at all! If you are looking for an easy, gluten-free, healthy, and vegan meal, this is it!IMG_1145 IMG_1146Cauliflower and Sweet Potato Lentil Curry
Makes 5-6 servings

1 medium yellow onion, finely chopped
 3 cloves garlic, finely crushed
 1 inch piece ginger, finely grated
 3 Tbsp curry powder, korma, or tikka curry paste (I used curry powder)
 1 tsp turmeric
 1 tsp black mustard seeds
 1 tsp garam masala
 1 cup red lentils
 4 cups vegetable stock, plus 3-4 Tbsp more for cooking onions
 1 can coconut milk, full fat or light (I used light)
 1 large cauliflower, broken into florets
 1 large sweet potato, diced into 1 1/2 inch cubes
Salt and pepper to taste

In a large pot or pan over medium-high heat, saute onions with 3 Tbsp of vegetable broth until the onions begin to soften, about 3 minutes.

Add the garlic and ginger and cook for another 1 to 2 minutes. Add a tiny bit more vegetable broth if it is burning or drying up.

Add the curry powder/paste, spices, and lentils as well as the sweet potatoes and stir well until coated.

Add the stock and simmer for 15 mins.

Add the coconut milk and simmer for another 5 minutes.

Add the cauliflower and cook for another 10 minutes until the cauliflower and potatoes are tender. Add salt and pepper to taste.

Top with coriander and mustard seeds if desired. Serve with brown rice, quinoa, naan, or flatbread. Enjoy!


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