Originally posted 4/25/19
Ingredients (Time: 1 hour; Yield: 8 servings)
2 cups split red lentils (or lentils of your choice)
1 sweet potato, cubed
2 cups of cauliflower florets
1 onion, diced
1 cup carrots, diced
2 cups tomato puree OR 1 quart vegetable broth
1 cup diced tomatoes
1 tablespoon EACH: garam masala, curry powder, chili garlic sauce, ginger garlic paste
***If you do not have chili garlic sauce or ginger garlic paste, please feel free to substitute crushed red pepper flakes or sriracha, garlic, and ginger in whatever quantities you prefer!
1 teaspoon EACH: ground turmeric, cumin, chili powder, salt, sugar
1 can coconut milk
Step 0.5: Preheat your oven to 350 degrees, line a baking sheet with aluminum foil.
Step 1: Prep your veggies.
Step 2: Place your cauliflower and sweet potato onto your baking sheet. Drizzle with olive oil, salt and pepper, and place in the oven to roast for about 30 minutes, or until the cauliflower is lightly golden and the sweet potatoes are soft.
Step 3: In a very large pan, saute your onions and carrots in vegetable oil on medium heat until the onions are just starting to brown.
Step 4: Add your spices to your onions and carrots and stir, cooking for 1-2 minutes, just to toast the spices.
Step 5: Add your lentils, tomato puree (or veggie broth), and diced tomatoes and stir to combine. Simmer the mixture for 20 minutes, or until lentils are cooked through.
Step 6: Add your coconut milk and stir to combine. Simmer 1-2 minutes.
Step 7: Add your roasted cauliflower and sweet potatoes, and stir.
Step 8: Serve warm over rice or with toasted naan. This is SO good! It's warm and savory and filling! This is also delicious as leftovers, it reheats very well and the flavors only get better! Curry also freezes well, so this meal is fantastic for meal-prepping.