Ingredients
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 onion red; diced
- 1 tbsp ginger finely diced
- 3 cloves garlic minced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp coriander ground
- 1/2 tsp paprika
- 1/2 tsp salt sea
- 1 cup bell pepper diced
- 4 1/2 cups vegetable stock
- 1 cup lentils, green dried
- 2 medium sweet potato cubed (about 3 cubes)
- 1 tin chickpeas drained and rinsed (540ml)
- 2 cups cauliflower cut into florets
- 1-2 red chilis
- 1 green onions sliced
- 1/4 cup cilantro
- 1/2 cup yogurt
- rice or Naan bread, for serving (leave out bread for gluten free)
Instructions
- Heat a stock pot (or high-sided pan with a cover) over medium-heat, and pour in the oil. When hot, add the mustard seeds and cook for one minute. Stir in the red onion, garlic, and ginger, and cook, stirring often, for 5 minutes. Add the red bell pepper, curry powder, turmeric, ground coriander, and paprika, and, stirring often, cook for one minute, until the spices are fragrant and your kitchen smells like heaven.
- Add the stock, lentils, chickpeas, and diced sweet potatoes, and give everything a good mix. Bring to a simmer, then cover and reduce heat to medium-low. Cook for 20 minutes, then fold through the cauliflower. Cover and cook an additional 10 minutes, until the lentils and potatoes have softened and cooked through.
- Top curry with sliced chilies and green onions, and serve with naan bread or rice.