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Curried Lentil Stew with Sweet Potatoes and Cauliflower
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 cup brown lentils, rinsed
  • 2 medium sweet potatoes, peeled and cubed
  • 4 cups vegetable broth
  • 1 small head cauliflower, cut into florets
  • 1 can (14 oz) coconut milk
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
  • Stir in the garlic and ginger. Cook for 1 minute until fragrant.
  • Add the curry powder and cumin. Stir for 30 seconds to toast the spices.
  • Add the lentils, sweet potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
  • Add the cauliflower florets and continue simmering for 10 to 12 minutes until the lentils and sweet potatoes are tender.
  • Stir in the coconut milk and simmer for another 3 minutes. Season with salt and black pepper.
  • Ladle into bowls and top with chopped cilantro before serving.

Notes

Simmer the cauliflower just until tender to keep some bite. Full-fat coconut milk gives the stew a richer texture than light versions. Leftovers thicken as they sit, so add a splash of broth when reheating. The cilantro adds a fresh note that balances the warm spices.
Course: Soup
Cuisine: Indian
Equipment: Large pot, Cutting board, Knife