Cauliflower, Sweet Potato and Red Lentil Curry(oil-free option)I’m feeling very …
?Cauliflower, Sweet Potato and Red Lentil Curry(oil-free option)?☀️I’m feeling very fortunate to be in 80 degrees and sunshine right now. So for all my friends braving the cold, here’s a repost of a curry for you to cozy up to.??Hope it brings some sunshine to your day. And if it makes you feel any better, I’m covered in jelly fish stings!!! ?Recipe: Sauté 1 large onion (small dice) and 1 cup chopped carrots (medium dice) in a little olive oil (or veggie broth in non-stick) on medium-high until onion starts to brown and stick to pan. Reduce heat and add 3 minced garlic cloves, 2 tsp finely grated ginger, 1-2 minced red chili peppers, 1 tsp cumin, 1 tsp coriander, 3/4 tsp cinnamon, 3/4 tsp turmeric, 1/4 tsp chili powder. Cook another 30 seconds until fragrant. Mix in 2 tbsp tomato paste and sauté 30 seconds more while mixing. Add 1-15oz can crushed tomatoes and 4 cups low-sodium vegetable broth. (Optional: blend until smooth before adding sweet potato and lentils.) Add 1 cup red lentils and 1 large sweet potato (roughly chopped into slightly larger than bite sized pieces). Stir and bring to a boil. Reduce heat and simmer, partially covered, until sweet potato just starts to soften. (Add more vegetable broth as needed.) Add bite-sized cauliflower florets from 1 head cauliflower and cook until cauliflower and sweet potato are just about fork tender. Stir in 1-14oz can coconut milk and heat gently until warmed through. Remove from heat and mix in 2 tbsp lime juice and 2 tsp lime zest. Add salt and black pepper to taste.
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