Coconut Cauliflower Curry


Photo via Flickr User Liz West

Coconut Cauliflower Curry
Makes 4 Servings

2 TBSP olive oil
1 large onion, diced
2 cloves garlic, minced
1/2 TBSP ginger root powder
1 TBSP garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 cup dried red lentils
4 diced tomatoes
1 (14-ounce) can coconut milk
1 medium head cauliflower, broken into florets
Salt and pepper to taste
1/4 cup chopped cilantro
Cooked rice or naan for serving

Heat the oil in a large Dutch oven over medium heat.

Add the onion, garlic, and ginger and cook until softened, 5-7 minutes.

Stir in the spices and cook until they’re fragrant, about 1 minute.

Add the lentils, tomatoes, coconut milk, and cauliflower. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Uncover and cook 5 minutes more, or until sauce has thickened slightly.

Season with salt and pepper to taste and garnish each serving with cilantro.

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