Ingredients
1tbspolive oil
1yellow or white onionchopped
3clovesgarlicpressed or minced
1tbspminced fresh ginger
1tbsppepper, minced
2tbspcurry powder
1tspground cumin
Pinch of sugar
2Yukon gold potatoes,peeled and chopped
1carrotchopped
salt and black pepper
1 cupblack beluga lentils or regular green/brown lentils, picked over for debris and rinsed
3cupsvegetable broth
1cuplight coconut milkplus more for garnish
28ozdiced tomatoes
1smallcauliflowercored and roughly chopped
¼ cupchopped fresh cilantro, for garnish
Cooked brown jasmine or long-grain rice, for servingoptional
Lime wedgesfor serving
Preparation
Warm the oil in a large pot or Dutch oven over medium-high heat. When it’s hot, add the onion, garlic, ginger, and jalapeño. Cook until softened, about 3 to 5 minutes, stirring occasionally.
Stir in the curry powder, cumin, and sugar. Cook and stir until fragrant, about 1 minute.
Add the potatoes and carrot and sprinkle with salt and pepper. Cook, stirring for a minute or two.
Add the lentils, broth, coconut milk, and tomatoes with their liquid. Bring the mixture to a boil, then lower the heat so the mixture bubbles gently.
Cook, stirring occasionally, until the potatoes and carrots are soft, about 15 to 20 minutes.
Add the cauliflower and adjust the heat so that the mixture bubbles gently.
Cook until all of the vegetables are tender, about 15 more minutes. Serve in bowls with an extra drizzle of coconut milk, chopped cilantro, and a wedge of lime.
