Lentil Curry with Roasted Cauliflower

INGREDIENTS

• 2 tablespoons olive oil, divided
• 1 head of cauliflower, cut into small florets
• 4 garlic cloves, finely minced
• 1 1/2 tablespoon ginger, finely minced
• 1 onion, finely chopped
• 2 tablespoons curry powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne, optional
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup dried green or brown lentils
• 1 13.5 fl oz can lite coconut milk
• 1 15 oz can tomatoes, crushed or diced
• 2 1/2 cups water

For Serving:                        

• 3 cups cooked brown rice (1 cup dry)
• 1/2 cup cilantro, finely chopped
• Nonfat Greek yogurt, optional

DIRECTIONS

1. Preheat oven to 400°F. Toss cauliflower florets in 1 tablespoon of olive oil. Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
2. Heat the remaining tablespoon of oil in a large saucepan or pot over medium high heat. Add onion, garlic, and ginger. Slowly cook, stirring occasionally until the onion is translucent.
3. Turn heat up to high, add curry powder, turmeric and cayenne (if using), and stir for another minute.
4. Add salt, pepper, lentils, coconut milk, canned tomatoes, and water. Bring to simmer, then place lid on and adjust heat to low / medium, so it’s simmering gently.
5. Simmer for about 25 minutes, then remove the lid, and simmer for another 10 minutes to reduce the sauce.
6. Lentils should be soft, and the sauce should be thickened and creamy. If it is too thick, add water. If it’s too thin, continue simmering with the lid off.
7. Serve over brown rice and top with roasted cauliflower. Add fresh cilantro and a dallop of Greek yogurt if desired.

VARIATIONS & TIPS

• Any type of lentil will work for this recipe. Split peas are also a good alternative. Just be sure to follow the appropriate cook time for whatever legume you choose.
• Leftovers will keep in the fridge for up to 4 days.
• Serve with additional roasted vegetables, as desired. Broccoli and brussels sprouts would be delicious additions!

NUTRITION FACTS
YIELD: 6 servings
Calories: 376 per serving, Carbohydrates: 59g, Fiber: 8.7g, Sugar: 8g (0g added sugar), Protein: 13g,    Fat: 11g, Saturated fat: 4.9g, Cholesterol: 0mg, Sodium: 363mg
*Nutrition facts will change as variations and substitutions are included. Above nutrition facts include 1/2 cup cooked brown rice per serving. Greek yogurt is not included in the analysis.

SOURCE: Adapted from recipetineats.com