This incredibly delicious curry is easy to make and super healthy for any day of the week.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 servings
1 small cauliflower cut into bite sized florets
1 tbsp olive oil
1 tbsp coconut oil
1 medium onion finely chopped
2 garlic cloves minced
1 tbsp finely chopped fresh ginger
1 tbsp turmeric
1 tsp cumin
1 tsp coriander
1/2 tsp dried red pepper flakes
1 cup dried red lentils
1 796 ml 28 oz can diced tomatoes
1 414 ml 14 oz can light coconut milk
1/2 cup frozen peas
2 tbsp chopped fresh cilantro
Salt and black pepper to taste
Preheat oven to 450 degrees. Line a baking sheet with parchment paper. On the parchment, toss cauliflower florets with olive oil until all lightly coated, and spread in a single layer. Roast for 15 minutes until golden and tender. Set aside.
In a large, deep skillet, heat coconut oil over medium high, and add onion, garlic and ginger. Cook, stirring for about 5 minutes until onion is translucent. Add lentils and turmeric, cumin, coriander, and red pepper flakes. Stir to coat, then add tomatoes, and coconut milk.
Bring to a boil, reduce heat to low, cover, and simmer, stirring occasionally, 20 - 25 minutes, or until liquid is absorbed and lentils are tender but not mushy.
Add peas and roasted cauliflower and continue to cook just until heated through. Season with salt and pepper. Remove from heat and garnish with cilantro. Serve with basmati rice and/or naan bread, and Greek yogurt.