Name: Roasted Cauliflower Lentil Curry
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 null medium head cauliflower (, cut into bite-size pieces); 1 tbsp vegetable oil; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp sweet paprika powder; 0.25 tsp salt; 0.25 tsp ground black pepper; 1 cup brown rice; 1 tbsp vegetable oil; 1 null medium onion (, diced); 3 null garlic cloves (, crushed); 1 tbsp curry powder; 0.5 tbsp garam masala; 0.5 tbsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground cinnamon; 1 tsp salt; 1.67 cup canned diced tomatoes; 0.75 cup cherry tomatoes (, halved (optional)); 1.67 cup canned full-fat coconut milk; 1.25 cup cooked brown lentils; 2 cup fresh spinach

Instructions

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1

Line a baking tray and preheat the oven to 410°F (210°C).
2

Toss the head cauliflower (1 medium) with the vegetable oil (1 tbsp), garlic powder (1 tsp), onion powder (1 tsp), sweet paprika powder (0.5 tsp), salt (0.25 tsp) and ground black pepper (0.25 tsp) on the baking tray. Roast for 40 - 45 minutes, mixing once halfway.
3

Meanwhile, cook the brown rice (1 cup) according to package instructions.
4

Heat the vegetable oil (1 tbsp) in a large pot over medium-high heat. When hot, add the onion (1 medium) and cook until golden. Add splashes of [water] if needed to deglaze the pot.
5

Then add the cloves (3 garlic), curry powder (1 tbsp), garam masala (0.5 tbsp), ground turmeric (0.5 tbsp), ground cumin (1 tsp), ground coriander (1 tsp), ground cinnamon (1 tsp), and salt (1 tsp). Stir continuously to toast for 30 - 60 seconds.
6

Add the canned diced tomatoes (1.67 cups) and cherry tomatoes (0.75 cup). Allow to simmer for 5 minutes.
7

Finally, add the canned full-fat coconut milk (1.67 cups), cooked brown lentils (1.25 cups), fresh spinach (2 cups), and roasted [cauliflower]. Cook until everything is heated through, about 5 minutes.
8

Serve with [brown rice] or [vegan naan], and enjoy!