Name: Potato Cauliflower Red Lentil Curry
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 cups water; 0.67 cup red lentils ((if subbing another kind of lentil, adjust cook time accordingly)); 2 tbsp coconut oil ((or sub double amount in water)); 1 tsp whole mustard seed; 1 tsp whole cumin seed; 1 tsp whole coriander seed; 3 whole cardamom pods; 0.5 cup sliced shallot; 1.5 tbsp minced ginger; 1 null serrano pepper ((seeds removed, diced)); 2 cloves garlic ((minced)); 1 cup chopped cauliflower; 1 cup chopped red bell pepper; 1.5 cups peeled and chopped golden potato ((large bite-size pieces)); 1 tsp curry powder; 0.25 tsp sea salt; 1 15-ounce can diced tomatoes ((or sub three large ripe tomatoes)); 1.5 cups vegetable broth; 2 tbsp coconut aminos; 1 tbsp maple syrup; 0.5 cup coconut milk ((or sub light coconut milk or other dairy-free milk, such as almond, cashew, or rice)); null null rice or quinoa; null null cilantro; null null lime wedges; null null vegan naan; null null steamed or curried greens

Instructions

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1

Bring water (1.5 cups) to a boil. Add red lentils (0.67 cup), simmer uncovered for [7-10 minutes] until tender. Drain and set aside.
2

Heat a large skillet over medium heat. Add coconut oil (2 tbsp), whole mustard seed (1 tsp), whole cumin seed (1 tsp), whole coriander seed (1 tsp), and cardamom pods (3 whole). Cook for to 1 minute (30 seconds) until fragrant and popping.
3

Add sliced shallot (0.5 cup), minced ginger (1.5 tbsp), and pepper (1 serrano). Sauté for minutes (3) until shallot is translucent. Add garlic (2 cloves) and stir.
4

Add chopped cauliflower (1 cup), chopped red bell pepper (1 cup), peeled and chopped golden potato (1.5 cups), curry powder (1 tsp), and sea salt (0.25 tsp). Cook for minutes (4), stirring occasionally.
5

Blend can diced tomatoes (1 15-ounce) (or grate fresh tomatoes) into a purée. Add to the pan along with vegetable broth (1.5 cups). Bring to a simmer, cover, and cook for minutes (10) until potatoes are tender.
6

Stir in drained red lentils (0.67 cup), coconut aminos (2 tbsp), maple syrup (1 tbsp), and coconut milk (0.5 cup). Simmer for a few minutes to meld flavors (up to 15 minutes, but not necessary).
7

Taste and adjust seasonings, adding more [maple syrup] for sweetness, [curry powder] for intensity, [sea salt] to taste, or [coconut aminos] for saltiness/depth of flavor.
8

Serve in bowls, plain or with [rice or quinoa], [cilantro], [lime wedges], [vegan naan], or [steamed or curried greens] (optional). Note: remove cardamom pods before eating.
9

Store cooled leftovers in the refrigerator up to 5 days or freeze up to 1 month. Reheat in microwave or saucepan, adding more [vegetable broth] or [coconut milk] as needed.