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Roasted Cauliflower Curry??
Hi Friends! I’m excited to share this oldie but goodie, that’s so satisfying and tasty. I was in the kitchen a lot this weekend cooking up some comfort food for the holidays, and can’t wait to share with you! ?
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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 1/4 teaspoons curry powder
4 1/4 teaspoon 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)
Cilantro for garnish
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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 and add a bit of water to prevent burning if needed. 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 your favorite carb or veg??
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