Vegetable Lentil Curry

I absolutely love curries and crave them quite regularly, but I don't always want to fuss to make them because of the typical long and complex ingredient list.  I came across a variation of this quick-and-easy vegetable curry dish, and knew it was just what I needed.  With a few adaptations, I found the perfect week night dinner for my family.  

It can't get any more simple or tasty than this!  Yum!

INGREDIENTS:

- 1 tablespoon extra virgin coconut oil

- 1 small onion, finely diced

- 2 cloves garlic, minced

- 1 medium sweet potato, peeled and diced

- 1/2 head of cauliflower, chopped into bite size pieces

- 1 to 2 tablespoon curry powder (1 tablespoon is quite mild but great, and two will give it a pretty good kick if you like things spicy)

- 3 cups vegetable broth (I use this kind)

- 1 cup lentils (I use these already soaked and sprouted lentils)

- 1/2 cup full-fat BPA-free coconut milk

- 1 1/4 teaspoons sea salt

- freshly ground black pepper, to taste

- optional: rice to to serve curry over

DIRECTIONS:

1. Heat coconut oil in a large skillet over medium heat, then add onions and garlic, and cook for 2 minutes.

2. Add sweet potatoes and cauliflower, then sprinkle in the curry powder, stirring to coat the vegetables.  Continue to cook until the onions are softened.

3. Add the lentils and vegetable broth.  Bring to a boil, then reduce heat to a simmer.  Cover and simmer for 15 minutes, or until the vegetables are soft.

4. Stir in the coconut milk and heat through.  Add salt and pepper, and serve as is (more like a soup), or serve over rice. 

Approximately 3-4 servings

ENJOY!

(Adapted recipe from here)