Indian comfort food. For a cold, snowy night when you just want something easy, hot, and unapologetically healthy. Serve with whole wheat naan for a hearty meal.
3 tablespoons mild-flavored olive oil or ghee
3 onions, chopped
2 long, skinny carrots, quartered and chopped
7 cloves garlic, minced
1 tablespoon ginger, grated
1 1/2 teaspoons turmeric
1 3/4 teaspoons coriander
1 3/4 teaspoons cumin
1 teaspoon cinnamon
3/4 teaspoon red pepper flakes
1 1/2 teaspoons fine grain sea salt
1 1/2 cups red lentils, thoroughly rinsed
14 oz can diced tomatoes
2 cups small cauliflower florets
1 1/2 cups vegetable stock
1 1/2 cups coconut milk (I’ve used light coconut milk plenty of times, and honestly loved the results just as much)
2 tablespoons lemon juice
1.) Heat the oil in your trusty Dutch oven over medium heat. Add the onions, and cook 5 minutes, stirring occasionally. Add carrots, and cook for 10 minutes more, stirring frequently.
2.) Add the ginger, garlic, and all of the spices. Stir for a minute to blend.
3.) Add the lentils and cauliflower, and quickly stir to coat with the oil and spices.
4.) Add the stock, coconut milk, tomatoes, and salt.
5.) Bring to a boil, and then reduce heat until your curry is pleasantly simmering away. Cover and simmer for 20 minutes, stirring occasionally.
6.) Once the lentils have softened, remove from heat, stir in the lemon juice, season with more lemon juice or salt, if you think the flavors need to POP a little more, and serve over rice and/or with naan. YUM!!