Warm Up with Cauliflower Lentil Curry

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I was craving a comfort meal that would come together in a minimal amount of time.  This took 45 minutes, start to finish.  Not bad.  And with the weather turning cooler, it totally hit the spot!!!

Cauliflower Lentil Curry (serves 2)

  • 1 t. coconut oil
  • 1/2 vidalia onion, chopped
  • 1 t. garlic, minced
  • 2 c. vegetable broth
  • 1/2 c. dried lentils
  • 1 t. tumeric
  • 2 t. curry powder
  • 1 t. coriander
  • dash of crushed red pepper
  • salt and pepper, to taste
  • 1 head cauliflower, broken into florets
  • 1/2 c. sugar snap peas (optional–I just had some to use up)
  • 1/2 can tomato paste
  • 1/4 c. green onions, chopped

Heat the coconut oil in a large pan over medium/high heat.  Add the onion and garlic and cook until the onion is soft.  Add the broth, lentils, all seasonings, cauliflower and sugar snap peas.  Reduce heat to low and cook, covered, for 25 minutes (or until lentils are ready).  Add tomato paste and green onions and stir to combine.  Adjust any seasonings as necessary and serve.

MIWFY:  This recipe is gluten-free and vegan/vegetarian.

Gotta love one-pot meals!   :)

 

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Comments

  1. says

    Michelle, do you have to use coconut oil in this recipe or can you replace it with another cooking oil such as Canola Oil? I’m finding people are using coconut oil more and more these days but I’m concerned with the high amount of saturated fat it has compared to other oils that have less saturated fat and more unsaturated “healthier” fats.

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