Sweet potato
(peeled and cut into 1/2 inch pieces)
2 cup
Vegetable stock/broth
1 small head
Cauliflower
(chopped)
1/4 cup
Cilantro (coriander)
(chopped)
1 pinch
Salt and pepper
(or to taste)
4 tbsp
Plain yogurt, 2% M.F.
(optional)
Instructions
Rinse lentils in cold water and drain. Prep all your veggies. Wash and then chop onion, cauliflower, sweet potatoes, and cilantro.
Heat a large, heavy saucepan over medium heat. Add avocado oil, onion, and curry paste, stirring paste thoroughly into onion; cook, stirring constantly, for 2 to 3 minutes until fragrant.
Smash cardamom pods with a large knife or meat mallet. Remove small brown seeds (discard pods) and stir into onion mixture along with sweet potatoes; cook for 2 to 3 minutes.
Stir in lentils and broth; cover and bring to boil over high heat. Reduce heat and simmer, covered, for 15 minutes.
Add cauliflower and return to boil; reduce heat and simmer for 8 to 10 minutes or until lentils and vegetables are tender.
Remove from heat; stir in cilantro. Season to taste with salt and pepper. Let stand a few minutes before serving with a dollop of yogurt if desired.
Notes:
Storage
Double or triple the batch and freeze leftovers for quick dinners. Ensure to fully warm through when re-heating to an internal temperature of 165°F or 74°C degrees.
Soaking
You don't have to pre-soak lentils before cooking, however, lentils like beans have some anti-nutrients that are greatly reduced when cooked. Soaking further reduces those anti-nutrients as well as makes lentils easier to digest. You can choose to pre-soak lentils overnight for this purpose.
