Vegan Curry with Tomatoes, Cauliflower, and Lentils recipe
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Ingredients
- 2 tablespoons olive oil 1 small onion, diced 1 fresh red chile pepper, finely chopped 1 clove garlic, finely chopped 1 teaspoon ground cumin 1 teaspoon curry powder 1 teaspoon ground coriander 1 teaspoon ground turmeric 12 cherry tomatoes, chopped ¼ cup dried red lentils ½ cup water salt to taste 1 head cauliflower, separated into large florets 2 cups fresh spinach leaves, or to taste 2 tablespoons chopped cilantro, or to taste
Nutrition Info
- 174.4 caloriescarbohydrate: 22.1 gcholesterol: : -fat: 7.7 gfiber: 9.4 gprotein: 7.7 gsaturatedFat: 1.1 gservingSize: -sodium: 103.6 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Vegan Curry with Tomatoes, Cauliflower, and Lentils
Directions
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Heat olive oil in a large skillet over medium heat and cook onion, chile pepper, and garlic, stirring frequently, about 5 minutes. Stir in cumin, curry powder, ground coriander, and turmeric and cook until heated through, 1 to 2 minutes.
Stir cherry tomatoes, lentils, and water into the pot. Season with salt, stir well, and simmer until lentils are almost cooked through, about 20 minutes. Stir in cauliflower and spinach leaves, cover, and cook until cauliflower is soft and spinach is wilted, 10 to 15 minutes. Serve with freshly chopped cilantro.