Green Lentil Curry with Cauliflower - Conscious Cooking

Green Lentil Curry with Cauliflower

I don’t know if you’re like me but I love Indian food – but the healthy stuff. I like food like dhal, stews, dairy-free chicken butter or  tikka masala, but like the one I make lol (oh, and I have a great recipe for a dairy-free chicken tikka masala in my cookbook!) Ohhh.. And bring on the spices!! I love spicy food. Yum. What I don’t like? You probably already know if you know me. I don’t like fried foods, breaded stuff or food that uses a lot of oil, heavy cream or butter. A little bit I don’t mind but sometimes Indian food can be super heavy. Anyways!

So for this recipe I wanted to make a curry but something different. I wanted to make something vegan. I’m not vegan or vegetarian. I don’t classify myself into anything anymore. It’s better for my body and mind. I just adjust with seasons, life changes, body’s needs, social events, etc. I like to eat mostly from plants but I do consume a little bit of fish, poultry or meat here and there – always organic though (unless I eat out in a good restaurant). Sooooo. I made this recipe using green lentils instead of meat, chickpeas or tofu. Thought it could be fun to do something different. I also added carrots and cauliflower, like why not. Extra veggies are always good.

The result? Guys. It’s absolutely delicious. Even my husband enjoyed it and its not his favorite kind of food. I think my son did too. Honestly I can’t remember though lol I cook so much! So yeah if its a bit chilly or damp outside, try this vegan lentil curry and let me know what you think! You may be surprised by how flavourful and satisfying it is. Enjoy friends!

Green Lentil Curry with Cauliflower

This vegan curry uses green lentils, cauliflower and carrots and is served with brown rice or quinoa for a grain-free alternative. It tastes even better the next day. 
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 6

Ingredients

  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 cup green lentils, rinsed
  • 1 tablespoon curry powder
  • 2 teaspoons ground cumin
  • ½ teaspoon turmeric
  • 1 teaspoon unrefined salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon black pepper
  • 2 cups peeled and chopped carrots
  • 2 cups cauliflower florets
  • 3 cups vegetable broth or water
  • Pinch cayenne pepper
  • 1 can full-fat coconut milk
  • Minced cilantro to garnish (optional)
  • Cooked brown rice or quinoa, to serve (optional)

Instructions

  • In a large pot, heat coconut oil over medium heat. Add onion, garlic and ginger and cook until onions have softened, about 2-3 minutes.
  • Add in rinsed lentils, curry, cumin, turmeric, salt, cinnamon and black pepper and stir to coat all the lentils and onion mixture.
  • Add carrots and cauliflower and stir in broth. Bring to a boil, reduce heat to low, cover and cook until lentils are tender, about 40 minutes.
  • When lentils are cooked, stir in coconut milk.
  • Serve the stew over brown rice or quinoa and garnish with cilantro if you like.
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