Vegan Potato and Cauliflower Curry
An easy one-pot vegan curry with potato, cauliflower and red lentils. Perfect to make during the busy weeks, and makes for great next day leftovers.
Servings 6 people
- 1 white onion diced
- 3 cloves garlic finely chopped
- 1 tsp coconut oil
- pinch sea salt
- 4 white potatoes medium, cubed
- 1/2 cauliflower chopped
- 10-12 cherry tomatoes
- 3 cups vegetable stock or water
- 2 tbsp tomato paste
- 1 1/2 tsp turmeric
- 1 1/2 tsp cumin
- 1 inch fresh ginger peeled and grated
- 1/2 lemon juiced
- 1/4 tsp cayenne pepper or to taste
- 1/2 cup dried red lentils
- 1 can coconut milk
- sea salt and pepper to taste
- fresh cilantro for topping
In a large pot add chopped onion and garlic. Add 1 tsp coconut oil and a pinch sea salt and bring to medium-high heat. Cook onion and garlic stirring occasionally until onion turns translucent, approx. 10 minutes.
Add chopped potatoes to the pot and cook until they start to sweat, approx. 10 minutes. Then add cauliflower florets and cherry tomatoes. Pour in vegetable stock. Cover pot and bring to a simmer. Then add tomato paste, turmeric, cumin, freshly grated ginger, and lemon juice.
Pour in red lentils and simmer curry on medium-low heat for 15-20 minutes, or until lentils and veg are cooked and curry has thickened. Lastly, pour in coconut milk and stir to combine.
Add cayenne pepper, sea salt and pepper to taste. Serve curry with brown rice or naan bread.
Cutting the veg into small bite-sized pieces will help for faster cooking time.
This dish makes for great next day leftovers and also freezes very well. Store in fridge or freezer in a tightly sealed, freezer-proof container.
Calories: 294kcal | Carbohydrates: 35g | Protein: 10g | Fat: 15g | Saturated Fat: 13g | Sodium: 553mg | Potassium: 1077mg | Fiber: 10g | Sugar: 5g | Vitamin A: 505IU | Vitamin C: 52mg | Calcium: 83mg | Iron: 8mg