VEGAN CURRY WITH TOMATOES, CAULIFLOWER, AND LENTILS

Vegan Curry with Tomatoes, Cauliflower, and Lentils image

This is an easy vegan vegetable curry with just enough spice! The lentils are filling and you can add any vegetables you have. Spinach leaves add extra color and flavor.

Provided by Ita

Categories Main Dish Recipes Curries Vegetarian

Time 50m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 small onion, diced
1 fresh red chile pepper, finely chopped
1 clove garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
12 cherry tomatoes, chopped
¼ cup dried red lentils
½ cup water
salt to taste
1 head cauliflower, separated into large florets
2 cups fresh spinach leaves, or to taste
2 tablespoons chopped cilantro, or to taste

Steps:

Heat olive oil in a large skillet over medium heat and cook onion, chile pepper, and garlic, stirring frequently, about 5 minutes. Stir in cumin, curry powder, ground coriander, and turmeric and cook until heated through, 1 to 2 minutes.
Stir cherry tomatoes, lentils, and water into the pot. Season with salt, stir well, and simmer until lentils are almost cooked through, about 20 minutes. Stir in cauliflower and spinach leaves, cover, and cook until cauliflower is soft and spinach is wilted, 10 to 15 minutes. Serve with freshly chopped cilantro.

Nutrition Facts : Calories 174.4 calories, Carbohydrate 22.1 g, Fat 7.7 g, Fiber 9.4 g, Protein 7.7 g, SaturatedFat 1.1 g, Sodium 103.6 mg, Sugar 5.2 g