Cozy Curried Lentils with Kale & Cauliflower

Cozy Curried Lentils with Kale & Cauliflower

Ingredients

1 Yellow Onion (diced)
4 cups Organic Vegetable Broth (divided)
3 Garlic (cloves, minced)
2 tbsp Curry Powder
1 tsp Garam Masala
1 tsp Sea Salt (divided)
2 tbsp Tomato Paste
2 cups Organic Coconut Milk (full-fat, from the can)
1 1/2 cups Dry Green Lentils
1/2 head Cauliflower (chopped into small florets)
3 cups Kale Leaves (stems removed, chopped)

Instructions

In a pot over medium-high heat, sauté the onions with a splash of the vegetable broth. Cook until browned, stirring frequently and adding more broth as needed to prevent the onions from sticking. Add the garlic, curry powder, garam masala, half the salt and tomato paste. Stir for one minute. Add the remaining vegetable broth, coconut milk and lentils. Bring to a simmer and cook for 20 minutes. Add the cauliflower and simmer for another 15 minutes or until tender. Stir in the kale leaves until wilted and season to your preference with the remaining salt. Divide into bowls and enjoy!

Notes

Leftovers, Refrigerate in an airtight container for up to five days. Freeze for up to three months.
Serving Size, One serving is approximately 1 1/2 cups.
More Flavour, Include a pinch of cinnamon and cumin, maple syrup, celery, carrots, grated ginger, and/or bay leaves.
Additional Toppings, Top with yogurt, cream, parsley, brown rice, barley, quinoa or crusty bread.

Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
You can also follow us on various social Platforms
(Insert Icons with links to her account her for Facebook, LinkedIn, instagram, Twitter & GoogleMyBusiness..you can get this directly from her account in our accounts section)
If you would like to contact me to discuss your needs email me 
(email me will be a link to email gwen@gwencottingham.com)

Broccoli and Cauliflower Salad

Broccoli and Cauliflower Salad

Ingredients

2 heads broccoli (1 bunch), stems removed

1 head cauliflower stems removed

2½ cups shredded carrots

1/2 cup sunflower seeds

1/2 cup finely chopped fresh parsley

1/2 cup dried cranberries

4-6 tbsp fresh lemon juice, to taste

Salt and pepper to taste

Pure maple syrup, to drizzle on before serving

 Instructions

In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into a large bowl. Now process the cauliflower (no stems) until fine and add into the bowl. Do the same with the carrots. Stir in the sunflower seeds, cranberries and parsley. Add lemon juice and seasonings to taste. Drizzle with maple syrup to taste. Note: You can save the stems for a stir-fry later on in the week. Makes approximately 10 cups. 

Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
You can also follow us on various social Platforms
(Insert Icons with links to her account her for Facebook, LinkedIn, instagram, Twitter & GoogleMyBusiness..you can get this directly from her account in our accounts section)
If you would like to contact me to discuss your needs email me 
(email me will be a link to email gwen@gwencottingham.com)

0
Your Cart