Vegan Indian Curry with Cauliflower and Lentils
Ingredients:
1 medium cauliflower, cut into florets
1 cup dried red lentils, rinsed
1 onion, chopped
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 can 14 oz diced tomatoes
1 can 14 oz coconut milk
1 tbsp ground cumin
1 tbsp curry powder
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1 tbsp olive oil
2 cups vegetable broth
Salt and pepper to taste
Fresh cilantro, chopped for garnish
Rice or naan, for serving
Instructions:
1 Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2 Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
3 Stir in cumin, curry powder, turmeric, and cinnamon. Cook for another 1 minute to toast the spices.
4 Add the cauliflower florets, lentils, diced tomatoes, coconut milk, and vegetable broth to the pot. Stir to combine.
5 Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the cauliflower is tender and the lentils are cooked through.
6 Season with salt and pepper to taste.
7 Serve the curry over rice or with naan, and garnish with fresh cilantro.
#VeganIndianCurry #CauliflowerLentilCurry #PlantBasedMeals