30-Minute Potato Cauliflower Red Lentil Curry
by Minimalist Baker
A rich and hearty curry of potato, cauliflower, and red lentil made in just 30 minutes! Hearty, comforting, and incredibly satisfying.
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Prep: 5mins Cook: 25mins Total: 30mins
- 363 kcal
- Carbohydrate content
- 50.8 g
- Fat content
- 13.5 g
- Fiber content
- 7.9 g
- Protein content
- 11.8 g
- Saturated fat content
- 5.9 g
- Serving size
- 1 g
- Sodium content
- 806 mg
- Sugar content
- 12.7 g
- 1 ½ cups water
- 2/3 cup red lentils ((if subbing another kind of lentil, adjust cook time accordingly))
- 2 Tbsp avocado or coconut oil ((or sub double amount in water))
- 1 tsp whole mustard seed
- 1 tsp whole cumin seed
- 1 tsp whole coriander seed
- 3 whole cardamom pods
- 1/2 cup sliced shallot
- 1 ½ Tbsp minced ginger
- 1 serrano pepper ((seeds removed, diced))
- 2 cloves garlic ((minced))
- 1 cup chopped cauliflower
- 1 cup chopped red bell pepper
- 1 ½ cups peeled and chopped golden potato or sweet potato ((large bite-size pieces))
- 1 tsp curry powder
- 1/4 tsp sea salt
- 1 15-ounce can diced tomatoes ((or sub three large ripe tomatoes))
- 1 ½ cups vegetable broth
- 2 Tbsp coconut aminos
- 1 Tbsp maple syrup
- 1/2 cup full-fat coconut milk ((or sub light coconut milk or other dairy-free milk, such as almond, cashew, or rice))
- Rice or Quinoa
- Lime wedges
- Vegan Naan
- Steamed or Curried Greens
- Bring water to a boil over high heat. Once boiling, add lentils, bring back to a gentle boil, then reduce heat to a simmer and cook uncovered for 7-10 minutes or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
- In the meantime, heat a large rimmed skillet or pot over medium heat. Once hot, add oil (or water), mustard seed, cumin seed, coriander seed, and cardamom pods. Cook for 30 seconds to 1 minute, or until fragrant and popping (stirring occasionally).
- Add shallot, ginger, and serrano pepper and stir. Sauté for 3 minutes, stirring occasionally. The shallot should be soft and translucent. Then add garlic and stir once more.
- Add cauliflower, red bell pepper, potato, curry powder, and salt and stir. Cook for 4 minutes, stirring occasionally.
- If grating your tomatoes, do so and add to the pan now. If using diced canned tomatoes, I recommend giving them a quick blend in a food processor or small blender to create more of a purée. Once tomatoes have been added to the pan, also add vegetable broth and bring to a simmer over medium heat. Cover and cook for 10 minutes or until potatoes are tender.
- Add cooked drained lentils, coconut aminos, maple syrup, and coconut milk and stir. Bring back to a simmer and cook for a few minutes to let the flavors meld. You can simmer this for up to 15 minutes, but it’s not necessary.
- Taste and adjust flavors as needed, adding more maple syrup for sweetness, curry powder to intensify the curry flavor, salt to taste, or coconut aminos for saltiness / depth of flavor. We added a bit more of each.
- To serve, divide between serving bowls and enjoy as is or with a side of naan, rice, steamed greens, or quinoa (optional). Fresh lime juice and cilantro make lovely additions as well (optional). NOTE: Be careful not to eat the cardamom seeds as they can have quite a kick!
- Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in the microwave or in a saucepan. Add more vegetable broth or coconut milk as needed to rehydrate.