Thai Cauliflower & Sweet Potato Curry

Ingredients

1/2

Yellow Onion (chopped)

3 Garlic (clove, minced)

1 tbsp Ginger (fresh, grated or minced)

1/4 cup Water

2 tbsps Thai Red Curry Paste

1 1/2 cups Vegetable Broth

1 cup Canned Coconut Milk (full fat)

1/2 cup Dry Red Lentils

1 head Cauliflower (small, chopped into florets)

1 Sweet Potato (medium-sized, peeled and cut into cubes)

1/4 cup Cilantro (chopped, optional for garnish)

Directions

1. Heat a large pot over medium heat. Add the onion, garlic, ginger and water and cook until the onions are just tender and water has evaporated, about 3 to 5 minutes.

2. Add the curry paste and stir to combine with the onion mixture. Stir in the broth and coconut milk. Add in the lentils and cook for 8 to 10 minutes until the lentils are just tender, stirring often.

3. Add the cauliflower and sweet potato to the pot. Stir to combine then cover with a lid and reduce the heat to medium-low. Cook for 15 to 20 minutes or until the vegetables are tender, stirring often.

4. Season with additional salt if needed and divide between bowls. Top with cilantro, if using, and enjoy.

Notes

• Leftovers. Refrigerate in an airtight container for up to five days.

• Serving Size. One serving is approximately 2 cups of curry.

• More Flavor. Stir in lime juice and serve with extra lime wedges and cilantro. For a spicier curry, add more curry paste or serve with hot sauce.

• Serve it With. Serve with brown or jasmine rice, quinoa, rice noodles or cauliflower rice.