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Cauliflower Sweet Potato and Red Lentil Curry



  • 1 large onion, finely diced
  • 1 cup chopped carrots, medium dice
  • a little olive oil (or veggie broth in non-stick)
  • 3 garlic cloves, minced
  • 2 tsp ginger, finely grated
  • 12 red chili peppers, minced
  • 1 tsp cumin
  • 1 tsp coriander
  • ¾ tsp cinnamon
  • ¾ tsp turmeric
  • ¼ tsp chili powder
  • 2 Tbsp tomato paste
  • 1 (15oz) can crushed tomatoes
  • 4 cups low-sodium vegetable broth
  • 1 cup red lentils
  • 1 large sweet potato
  • 1 head cauliflower
  • 1 (14oz) can coconut milk
  • 2 Tbsp lime juice
  • 2 tsp lime zest
  • salt and black pepper, to taste


  1. Sauté onion and chopped carrots in a little olive oil (or veggie broth in non-stick) on medium-high until onion starts to caramalize and stick to pan.
  2. Reduce heat and add 3 minced garlic cloves, finely grated ginger, minced red chili peppers, cumin, coriander, cinnamon, turmeric, chili powder. Cook another 30 seconds until fragrant.
  3. Mix in tomato paste and sauté 30 seconds more while mixing.
  4. Add crushed tomatoes and vegetable broth.
    • Optional: blend until smooth before adding sweet potato and lentils.
  5. Add red lentils and 1 large sweet potato (roughly chopped into slightly larger than bite sized pieces). Stir and bring to a boil.
  6. Reduce heat and simmer, partially covered, until sweet potato just starts to soften. (Add more vegetable broth as needed.)
  7. Add bite-sized cauliflower florets from 1 head cauliflower and cook until cauliflower and sweet potato are just about fork tender.
  8. Stir in 1-14oz can coconut milk and heat gently until warmed through.
  9. Remove from heat and mix in 2 Tbsp lime juice and 2 tsp lime zest.
  10. Add salt and black pepper to taste.


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