?Cauliflower, Sweet Potato and Red Lentil Curry?(You wanna be making this tonight!!! IMO?) My kids took over my kitchen last night to make cookies for their teachers. You know when they are little and how you dream about the day you will be baking cookies with them? Well…I’m here to tell you that the reality is nothing like the dream!?hehe. Happy Friday lovelies.?
?Recipe: Sauté 1 large onion (small dice) and 1 cup chopped carrots (medium dice) in 2 tbsp olive oil 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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