1cup(250 mL) low sodium vegetable or chicken broth
1cup(250 mL) dry green lentils, rinsed & drained
1onion, chopped
3carrots, peeled & chopped
1/2headcauliflower, chopped
2Tbsp(30 mL) canola oil
salt & pepper, to taste
Directions
Preheat oven to 350°F (180°C).
In a large pot on medium heat, add canola oil, tamari or soy sauce, green curry paste, garlic, ginger and turmeric. Sauté for 3-5 minutes, until fragrant. Add coconut milk and broth. Bring to a simmer, then add lentils. Cook for 30 minutes, until lentils are tender.
While lentils are simmering, add chopped onions, carrots and cauliflower to a parchment-lined baking sheet. Season with salt and pepper, add oil and toss gently. Bake in preheated oven for about 15 minutes.
Add roasted vegetables to lentil curry mixture. Cook together for another 3 minutes.
Serve with steamed rice or warm roti.
Notes
Personalize your curry bowl with fresh cilantro, shredded red cabbage, toasted cashews, chili flakes or freshly squeezed lime.
1cup(250 mL) low sodium vegetable or chicken broth
1cup(250 mL) dry green lentils, rinsed & drained
1onion, chopped
3carrots, peeled & chopped
1/2headcauliflower, chopped
2Tbsp(30 mL) canola oil
salt & pepper, to taste
1
Preheat oven to 350°F (180°C).
2
In a large pot on medium heat, add canola oil, tamari or soy sauce, green curry paste, garlic, ginger and turmeric. Sauté for 3-5 minutes, until fragrant. Add coconut milk and broth. Bring to a simmer, then add lentils. Cook for 30 minutes, until lentils are tender.
3
While lentils are simmering, add chopped onions, carrots and cauliflower to a parchment-lined baking sheet. Season with salt and pepper, add oil and toss gently. Bake in preheated oven for about 15 minutes.
4
Add roasted vegetables to lentil curry mixture. Cook together for another 3 minutes.
