Cauliflower, Kale & Red Lentil Coconut Curry Recipe

Name: Cauliflower, Kale & Red Lentil Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil or veg oil; 1 onion thinly sliced; 3 cloves garlic minced; 1 tablespoon ginger minced/grated; 2 chili peppers pencil, sliced; 1 1/2 tablespoons curry paste; 1/2 tablespoon Garam Masala; 1/2 tablespoon turmeric; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup red lentils well rinsed; 1 head cauliflower cut into florets; 1 bunch kale leaves removed from stem & cut into bite sized pieces; 1 can coconut milk I used 'light'; 1/3 cup raisins; 1 1/2 cups vegetable stock or chicken stock, but won't be vegan; 1 tablespoon corn starch; 1 tablespoon cold water; cilantro garnish - to taste; coconut flakes or unsweetened shredded coconut flakes, garnish- to taste; green onion sliced, garnish - to taste; chili sliced, garnish - to taste; sliced almonds garnish - to taste; lemon /line, garnish- cut into wedges; greek yogurt garnish - not vegan garnish

Servings: persons

1 tablespoon coconut oil or veg oil
1 onion thinly sliced
3 cloves garlic minced
1 tablespoon ginger minced/grated
2 chili peppers pencil, sliced
1 1/2 tablespoons curry paste
1/2 tablespoon Garam Masala
1/2 tablespoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup red lentils well rinsed
1 head cauliflower cut into florets
1 bunch kale leaves removed from stem & cut into bite sized pieces
1 can coconut milk I used 'light'
1/3 cup raisins
1 1/2 cups vegetable stock or chicken stock, but won't be vegan
1 tablespoon corn starch
1 tablespoon cold water
cilantro garnish - to taste
coconut flakes or unsweetened shredded coconut flakes, garnish- to taste
green onion sliced, garnish - to taste
chili sliced, garnish - to taste
sliced almonds garnish - to taste
lemon /line, garnish- cut into wedges
greek yogurt garnish - not vegan garnish

1
In a large pot (I used a dutch oven) on medium low, heat coconut oil until melted. Add onion and cook until onion is translucent, about 5 minutes.
2
To onion, add garlic, ginger and chili peppers. Cook one minute.
3
To onion mixture, add curry paste, garam masala, turmeric, salt and pepper. Cook about 1 minute to warm the spices.
4
Add lentils, cauliflower, kale, coconut milk, raisins, and stock to onion mixture. Stir to combine. Bring to low simmer, cover and cook 10 minutes.
5
Mix corn starch with water and stir into pot. Cook 1 minute.
6
Serve with basmati rice and garnish with cilantro, coconut flakes, green onion, chili (if desired), almonds and lemon/lime. Enjoy!

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 tablespoon coconut oil or veg oil, 1 onion thinly sliced, 3 cloves garlic minced, 1 tablespoon ginger minced/grated, and more.

Yes, Cauliflower, Kale & Red Lentil Coconut Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower, Kale & Red Lentil Coconut Curry

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