Cauliflower Red Lentil and Potato Curry
Cauliflower, Red Lentil and Potato Curry is spicy, hearty and delicious! Red lentils cook quickly and it's super easy to vary the veggies in this Indian-inspired dish!
Servings: 4
Ingredients
- 4 tablespoons canola oil or coconut oil, divided
- 1 small head cauliflower separated into florets
- 1 medium onion finely chopped
- 1 small bell pepper green, red or yellow
- 2 tablespoons Madras curry powder such as Penzeys
- 1 tablespoon minced ginger
- 4 cloves garlic minced
- 1 can (15-ounce) diced tomatoes undrained
- 4 cups vegetable broth
- 1 cup red lentils picked over
- 1 pound small Yukon gold potatoes cubed
- 1/4 cup chopped cilantro
- salt and freshly ground black pepper
Instructions
- Preheat oven to 375 degrees. Toss cauliflower with 2 tablespoons oil. Spread out on a baking sheet and roast until just tender, approximately 15 to 20 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in a large, shallow pot over medium-high heat.
- Add the onion and pepper, reduce heat to medium-low and cook until tender, approximately 10 minutes.
- Add curry powder, ginger, garlic and stir 30 seconds.
- Add tomatoes, vegetable broth, red lentils and potatoes. Bring to a boil, reduce heat, cover slightly and simmer 15-20 minutes or until lentils and potatoes are tender.
- Stir in cauliflower and heat through.
- Add cilantro and season to taste with salt and black pepper
Notes
SUBSTITUTIONS:
- You can also use brown or green lentils, however they take longer to cook than red. I suggest cooking them separately at least halfway, then adding them to the curry later.
- Can be prepared up to two days ahead.
- To reheat, heat on high in the microwave until hot, stirring halfway through.
Nutrition
Serving: 1 | Calories: 352kcal | Carbohydrates: 47g | Protein: 11g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Sodium: 885mg | Fiber: 11g | Sugar: 8g