Food Minimalist

Cauliflower Lentil Coconut Curry So easy and delicious . . In case you missed …


Cauliflower Lentil Coconut Curry ✨🌟✨🌟 So easy and delicious 🌟🍃
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In case you missed it, I’m sharing the recipe below! This dish is great for meal prep to enjoy during the week, or on the weekend to #makeyourowntakeout 👍🍃 This time, I used peas in place of the cherry tomatoes 🍃
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Have you tried roasting cauliflower and preparing lentils to keep in the fridge to throw into your weekday meals? I do this with quinoa and various roasted veggies, and it makes life so much easier. Roasted veggies practically take care of themselves, and so do carbs like brown rice, quinoa, lentils, and farro. Let the oven or stove do the work for you! 👍😁🍃
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Hope you all are enjoying your night and finding the calm in whatever it is that you’re doing. ❤
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INGREDIENTS: 1 T oil, 1.5 cups finely chopped onion (can use frozen!), 4 large carrots small diced, 1 head cauliflower chopped into bite size chunks, 1.5 cups cooked lentils, 1.5 teaspoons each salt and pepper, 1/2 teaspoon oregano, 2 T garlic powder, 1/4 teaspoon each ginger and cinnamon, 5 and 1/4 teaspoons curry powder, 4 teaspoon and 1/4 each ground cumin and chili powder, 1/2 pint sliced cherry tomatoes, 1 28 oz. can crushed tomatoes, 1 can chickpeas drained and rinsed, 1 can coconut milk (I used full fat). 🌱🍴
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DIRECTIONS: Add oil to large pot over medium heat and add onions, salt, pepper and carrots. Separately roast cauliflower in 400 degree oven for 15-20 minutes until browned and fork tender. For onion and carrots, cook covered for about 10 min, stirring often. Then add all the spices and cherry tomatoes, stir, cook for 3 more minutes. Add crushed tomatoes, coconut milk, lentils, chickpeas and cauliflower…stir. Cook uncovered at a low simmer for about 10-15 min. 🍃❤
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