Monthly Archives: March 2017
I can’t believe how good this is. I also can’t believe that I can cook Indian food this good.
Curried cauliflower and sweet potatoes and lentils? All that, and it’s low fat, almost zero carbs, lots of fiber and protein–it’s just about a perfect food.
We do meatless Monday around here, and I’m always trying to find ways to overcome the meat chromosome in my DNA. It’s tough sledding, but I’m getting better at it.
So red lentils form the foundation of this wonderful vegan stew, and it’s so easy to do and so good that it has, after one attempt, moved into regular rotation.
Even the kids liked it. It’s fragrant and delicious, and if you’re into vegan or vegetarian, I urge you to try this one. You’ll like if for sure.
Curried Cauliflower, Red Lentil, and Sweet Potato Stew
2 tablespoons coconut or extra-virgin olive oil
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 large sweet onion, diced
Kosher salt and freshly ground pepper
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 medium sweet potatoes, peeled and diced
1/2 head cauliflower, cut into florets
1 red bell pepper, diced
1 1/2 cups red lentils, rinsed
6 cups vegetable stock
Chopped fresh cilantro
1. Heat oil in a large pot over medium heat. Add cumin, turmeric, and curry powder and stir until fragrant, 2-3 minutes. Add onion and a few pinches of salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, 1-2 minutes. Add sweet potatoes, bell pepper, and cauliflower and cook 3 minutes, stirring constantly.
2. Add lentils and stock. Bring to a boil, then reduce heat and simmer until the lentils are tender, 25-30 minutes. Season with salt and pepper to taste.
3. Top with chopped cilantro before serving.