Potato Cauliflower Red Lentil Curry
A rich and hearty curry of potato, cauliflower, and red lentil made in just 30 minutes! This comforting and satisfying vegan dish features wholesome ingredients and is incredibly flavorful.
Instructions
- 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.
Nutrition Facts
Per portion