Cauliflower Potato Lentil Curry by @plantbased.traveler 🧡
1 head of cauliflower
2 medium potatoes
1/2 cup red lentils
1 medium onion
5 garlic cloves
1 small can chopped tomatoes + 2 cans of water
1/2 a can of coconut milk *
1 tbsp grape seed or avocado oil
1 tbsp curry powder of choice *
1 tsp turmeric
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp cumin
Pinch of cardamon
1/2 tbsp veggie paste
Salt and black pepper to taste
Fresh lemon juice
Some fresh spinach
Organic brown rice
(Makes ~ 4 servings)
Finely dice onion and mince garlic.
Clean cauliflower and cut into large florets, peel potatoes and cut into bite size chunks and rinse lentils.
Heat up oil (low heat) and sauté onions until fragrant and lightly browned, then add minced garlic.
Stir in spices and sauté onion garlic spice mix for another minute.
Add tomatoes, water and veggie paste, followed by lentils, potatoes and cauliflower.
Bring everything to a boil, cover and let simmer on low heat for about 20 minutes or until potatoes and cauliflower have softened, stirring occasionally.
Turn off the heat and add coconut milk and season to taste with salt and pepper.
Serve with a bit of fresh lemon, spinach and rice (or just by itself) and enjoy!
*If you don’t have all of the spices at home just improvise with what you have on hand. You could also just use 2 tbsp of your favorite curry powder (or paste). I use only half a can of coconut milk and keep the other half in the fridge or freezer.
[Recipe & Photography by Alex @plantbased.traveler]
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