A warm and comforting curry that’s easy to whip up, packed with veggies and plant-based protein, and great for meal prep! Serve over rice or with some warm pita or naan.
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced (2 tsp)
- 3 large carrots, peeled & diced
- 2 stalks celery, diced
- 2 cups golden potato, chopped
- 2 cups cauliflower, chopped into small florets
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp curry powder
- 1/2–1 tsp salt (to taste, depending on how salty your vegetable broth is)
- 1/4 tsp ground pepper
- 1/4 tsp ground cayenne, to taste (optional)
- 4 cups vegetable broth
- 1 cup dried red lentils
- 2 tbsp fresh lime juice
- fresh parsley or cilantro (for serving)
- Prepare and chop vegetables.
- Add olive oil to a large pot over medium heat. Add in onion and cook until translucent. Next, add in the garlic, carrots, celery, potato, and cauliflower and cook until soft.
- Mix in the tomato paste, cumin, curry powder, salt, pepper, and cayenne and cook for a few more minutes.
- Stir in the vegetable broth and dried red lentils. Bring to a boil, then partially cover and simmer for 30 minutes, until vegetables are cooked through and lentils are soft. Bring off the heat and add in the fresh lime juice (don’t skip this – it makes a huge difference!)
- Serve warm over rice, with pita or naan bread, or on its own! Top with fresh cilantro or parsley.
Make this recipe into a soup by adding an extra cup or two of water and/or vegetable broth.
For a thicker texture, you may add in some uncooked quinoa along with the dry lentils. Keep in mind you will have to add more water and/or vegetable broth and you possibly more spices/tomato paste as a result!
- Category: main meals
Keywords: cauliflower, red lentil, potato, curry, stew, one-bowl, main meals