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Potato Cauliflower Red Lentil Curry

URL: https://minimalistbaker.com/30-minute-potato-cauliflower-red-lentil-curry/

Ingredients

Lentils

  • 1 ½ cups water
  • ⅔ cup red lentils

Curry

  • 2 Tbsp avocado or coconut oil
  • 1 tsp whole mustard seed
  • 1 tsp whole cumin seed
  • 1 tsp whole coriander seed
  • 3 whole cardamom pods
  • ½ cup sliced shallot
  • 1 ½ Tbsp minced ginger
  • 1 whole serrano pepper
  • 2 cloves garlic
  • 1 cup chopped cauliflower
  • 1 cup chopped red bell pepper
  • 1 ½ cups peeled and chopped golden potato
  • 1 tsp curry powder
  • ¼ tsp sea salt
  • 1 15-ounce can diced tomatoes
  • 1 ½ cups vegetable broth
  • 2 Tbsp coconut aminos
  • 1 Tbsp maple syrup
  • ½ cup full-fat coconut milk

For Serving (optional)

  • Rice or Quinoa
  • Cilantro
  • Lime wedges
  • Vegan Naan
  • Steamed or Curried Greens

Instructions

  1. Boil water and cook lentils until tender, then drain.
  2. In a skillet, heat oil and add mustard, cumin, coriander seeds, and cardamom, cooking until fragrant.
  3. Add shallot, ginger, and serrano pepper, sautéing until shallot is translucent.
  4. Stir in garlic, cauliflower, red bell pepper, potato, curry powder, and salt, cooking for a few minutes.
  5. Add diced tomatoes and vegetable broth, simmering until potatoes are tender.
  6. Mix in cooked lentils, coconut aminos, maple syrup, and coconut milk, simmering briefly to meld flavors.
  7. Serve with optional sides like rice, quinoa, or naan, and garnish with lime and cilantro.

Nutrition Facts (estimated)

Servings
4
Calories
363
Total fat
13.5g
Total carbohydrates
50.8g
Total protein
11.8g
Sodium
806mg
Cholesterol
0mg

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