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Lentil & Roasted Cauliflower Curry ? Perfect for meatless Monday! ? Recipe below! Lentils and other beans have been showing their delicious selves in my curries more often, as it’s so filling and so easy to add nutrients! Roasting the cauliflower gives it such a wonderful texture too ??? All it needs is a big ole spoon to dig in! Enjoy your evening⭐?⭐?
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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 medium-low simmer for about 10-15 minutes. Top with cilantro. Serve as is, or with rice or quinoa, and enjoy!! ???
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