Cauliflower n' Coconut Curry

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Cauliflower n' Coconut Curry

This curry just FEELS (and smells) good for your soul!

Course Main Course Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes

Servings 5-6 Author Keri Milam

Ingredients

• 1-2 C soaked lentils

• 4 minced garlic cloves

• 1 tbsp. coconut oil

• 1 medium red onion, chopped

• 1 cauliflower head

• 1 bunch cilantro

• 1 bunch watercress

• 3 in. piece fresh ginger

• 1 tsp. red pepper flakes

• 3 tsp. ground cumin

• 1 tsp. ground turmeric

• 1 Kallo Organic Vegetable Stock Cube

• I can coconut milk

• 4 C water

• pink Himalayan salt & black pepper to taste

• coconut flakes

• lime wedges
  

Instructions

1. Soak lentils overnight. Rinse & drain well.

2. Heat a large pot over medium heat. Add coconut oil & chopped onions.

3. Stir onions for 5 minutes, or until translucent.

4. Add spices & stir for 1 minute. Then add minced garlic & ginger.

5. Add washed cauliflower florets & lentils. Stir to ensure they're covered with spices.

6. Add 2 pinches of salt & 2 pinches of black pepper.

7. Add water & crumble stock cube in. Put on a lid & bring to a boil.

8. Once boiling, lower heat & allow steam to escape through lid.

9. Simmer for 30 minutes, or until lentils & cauliflower are soft.

10. After 30 minutes, add chopped cilantro (leaving some out for garnish.)

11. Add chopped watercress & coconut milk. Simmer until greens are wilted.

12. Check for seasoning. Add salt & pepper as needed.

13. Top with fresh cilantro, coconut flakes, & lime.
    

Pro Tips

• I used brown & yellow lentils, but any will work.

• Saltless curry can be used in place of turmeric.

• Kale makes a wonderful watercress replacement.

• Top your curry with extra coconut flakes for added sweetness, extra red pepper flakes for added spice, or both!