A fun, simple, flavorful play on aloo gobi! Naturally vegan, super simple, and ready in about 30 minutes!
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:6 servings 1x
CURRY 1 Tbsp. oil 1 small sweet onion, chopped 5 cloves garlic, minced 1 2-inch piece ginger, minced or grated 1 medium russet potato, peeled and chopped into 1/2-inch chunks 3 cups bite-sized cauliflower florets (12ish oz.) 1 Tbsp. curry powder 2 tsp. garam masala 1/2 tsp. cayenne 1/2 tsp. turmeric 1/2 tsp. smoked paprika
salt + pepper 1 cup water 1 14-oz. can full-fat coconut milk 1 15-oz. can pumpkin purée 1 cup rinsed red lentils TOPPINGS/OTHER IDEAS:
chopped green onion
salted peanuts (our fave!)
rice (for serving)
pita/naan (for serving)
Heat your oil over medium heat. Add your onion, and sauté until tender and translucent, about 5 minutes. Add your garlic and ginger, and sauté another minute, or until fragrant.
Add your potato and cauliflower, and mix. Add your curry powder, garam masala, cayenne, turmeric, smoked paprika, salt, and pepper, and toss well to coat everything in the seasonings. Cook for an additional 30 seconds to toast the spices.
Add water, coconut milk, and pumpkin, and bring to a boil. Add red lentils and cook, stirring frequently for about 15 minutes, or until the potatoes and cauliflower are tender and the lentils are cooked. Taste, and adjust seasoning.
Top with your desired toppings and serve with rice/pita/naan. Yum!