Meatless Monday Curry
Yield:
16 cups
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
Ingredients
- 5 Tbsp coconut oil
- 1 shallot, minced
- 1 yellow cooking onion, chopped
- 4 cloves garlic, minced
- 1 tsp ginger root, minced
- 1 Tbsp dry turmeric
- 2-3 Tbsp Thai red curry paste
- 3 cups cauliflower cut into florets (about 1 small head)
- 3 carrots, peeled and chopped
- 1 sweet potato, peeled and chopped
- 2 cups low-sodium vegetable stock
- 2 cans coconut milk, divided
- 1 cup cooked green lentils
- 3 cups water
- 1 Tbsp maple syrup or organic honey
Instructions
- In a large pot, heat coconut oil and sauté shallot, onion, garlic and ginger for 5 minutes.
- Add all spices and red curry paste, sauté for another 5 minutes.
- Add cauliflower and stir until coated with seasonings. Cook for another 5-10 minutes – let flavors infuse (it will smell amazing).
- Add root vegetables and stir again until coated.
- Pour in vegetable stock and 1 can of coconut milk. You may need to add more broth as cooking liquid depending on the size of your vegetables. Bring to a boil.
- Cover and lower heat and simmer for 20 minutes or until vegetables are cooked through.
- Remove from heat and add the other can of coconut milk, and maple syrup or honey. Let sit for 10 minutes. Serve!
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