I make this recipe quite regularly. It’s a great way to use up leftover cauliflower, and it’s also very filling. I usually make a big batch and eat it for lunch for a few days. You can experiment with different spices and vegetables. I’ve tried it with carrots in place of the sweet potato and it was also very good.

Prep time: 15 minutes

Cooking time: 1 hour

Ingredients for 5 servings

  • 1 head medium cauliflower, cut into florets
  • 1 large sweet potato, cut into cubes
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 cup red lentils
  • 2 tablespoons coconut oil
  • 1 tablespoon curry powder
  • 1 tablespoon red curry paste
  • 1/2 can coconut milk
  • 1/2 can chopped tomatoes
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups white rice

Optionally add

  • 1/2 cup frozen peas
  • 1/2 cup cilantro, chopped

Steps

Cook your rice according to your preferences.

  1. Heat the coconut oil in a large pot over medium heat.
  2. Add the onion and cook until the onion is translucent.
  3. Add the garlic and cook for another minute.
  4. Add the cauliflower and sweet potato and get some color on them.
  5. Add your lentils, tomatoes and water and bring to a boil.
  6. Cook until the lentils and cauliflower are soft.
  7. Add the coconut milk, curry powder, curry paste, salt and pepper and stir until combined.
  8. Optionally add the cilantro and cook for another minute.
  9. Serve with rice with peas.