How To Make Cauliflower, Squash, Coconut & Lentil Curry
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 small cauliflower, cut into florets
- 1 small squash, peeled and cubed
- 1 cup red lentils, rinsed
- 1 can coconut milk
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 thumb-sized piece of ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan bread, for serving
Instructions
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In a large pot, heat some oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
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Add the cauliflower, squash, lentils, and spices to the pot. Stir to coat the vegetables and lentils in the spices.
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Pour in the coconut milk and enough water to cover the vegetables. Bring to a boil, then reduce the heat to low and simmer for about 20-25 minutes, until the vegetables and lentils are tender.
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Season with salt and pepper to taste. Serve hot over rice or with naan bread. Garnish with fresh cilantro.
Nutrition
- Calories : 315kcal
- Total Fat : 12g
- Saturated Fat : 9g
- Cholesterol : 0mg
- Sodium : 497mg
- Total Carbohydrates : 45g
- Dietary Fiber : 14g
- Sugar : 8g
- Protein : 13g
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