| 23 | 55 | 299 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 40 min | 4 |
| 1/2 cup | Brown lentils, raw (picked through, rinsed) |
| 1 tsp | Monk Fruit Extract |
| 1 medium | Carrots (peeled, sliced) |
| 1 medium head | Cauliflower (shredded, for cauliflower rice) |
| 908 gm | Celeriac (peeled, roots removed, cubed) |
| 1/2 tsp | Chili powder |
| 1/2 cup | Cilantro (coriander) (chopped, for cauliflower rice) |
| 383 gm | Almond milk, unsweetened |
| 1 tbsp | Water |
| 1/2 tbsp | Water (for cauliflower rice) |
| 1 tsp | Cumin |
| 1 tsp | Curry powder |
| 2 clove(s) | Garlic (chopped) |
| 1/2 tsp | Ginger, ground |
| 1 tbsp | Lemon juice |
| 1 parsnip(s) | Parsnip (peeled, sliced) |
| 3 tbsp | Red curry paste |
| 1/4 tsp | Red pepper flakes |
| 1 dash | Sea Salt (to taste) |
| 1 dash | Sea Salt (for cauliflower rice) |
| 1 medium shallot(s) | Shallots (diced) |
| 1 tbsp | Tomato paste, canned |
| 3/4 cup | Water |
Melt 1 tablespoon water in a large pot over medium low heat. Add the garlic and cook for 30 seconds, then add the shallot and cook for 3-4 minutes, until softened.
Add all other ingredients to the pot. Taste and adjust salt to your liking. Bring to a boil, then reduce heat to a low boil for 35-40 minutes, stirring frequently. The curry is done when the vegetables are tender and the sauce is thick.
Five minutes before the curry is ready, add another 1/2 tablespoon water in a fry pan. Add the cauliflower, salt, and cilantro. Cook, stirring frequently, for 5-10 minutes, or tender enough for your liking.
Serve the curry over the cauliflower rice, and top with cilantro for garnish.
Enjoy!
| Meat Alternative | 0.6 |
| Milk Alternative | 0.4 |
| Vegetables | 7.8 |
