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)
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!
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
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