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Lentil Vegetable Curry with Cauliflower Rice
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • Skillet
  • Knife

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 4 cups cauliflower rice (from 1 medium head)
  • 2 cups fresh spinach
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and red bell pepper. Cook for 5 minutes until the vegetables begin to soften.
  • Stir in the garlic, curry powder, and turmeric. Cook for 1 minute until the spices smell fragrant.
  • Add the rinsed lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 25 minutes until the lentils are tender.
  • While the curry simmers, heat a separate skillet over medium heat. Add the cauliflower rice and cook for 5 to 7 minutes, stirring occasionally, until it is just tender. Season lightly with salt and pepper.
  • Once the lentils are done, stir the spinach into the curry and cook for 2 minutes until wilted. Taste and adjust salt and pepper as needed.
  • Divide the cauliflower rice among four bowls. Spoon the curry over the top and sprinkle with cilantro if using.

Notes

Cook the cauliflower rice in a dry skillet to avoid excess moisture. If the curry thickens too much during simmering, add a splash of broth to loosen it. Leftovers keep well in the fridge for three days and reheat easily on the stove with a little added water.
Course: Main Course
Cuisine: Indian
Equipment: Large pot, Skillet, Knife