Description

This Sweet Potato, Cauliflower and Lentil Curry is packed with iron to boost your health and keep your body in balance on those days when you need it the most. It’s time to make something truly nourishing and to take care of yourself.

Ingredients

Units Scale

Aromatics

1 tbsp oil (coconut or neutral)
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp grated ginger

Spices:

1 1/2 tbsp curry powder
1 tsp cumin
1 tsp turmeric
1/2 tsp smoked paprika
1 tsp red chili flakes

Vegetables and protein

1 medium sweet potato, peeled & cubed
1 small cauliflower, cut into florets
3/4 cup red lentils, rinsed
1/2 a can (200g) coconut milk
2 1/2 cups water or vegetable broth
100g spinach, sliced
Salt to taste
Lime juice (to finish)

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Instructions

Rinse, cut and prep the sweet potato, cauliflower, lentil, and spinach. Finely dice the ginger, onion and garlic.
Heat the pan and sauté the onion, then ginger and garlic with a pinch of salt until fragrant.
Add the spices: curry, cumin, turmeric, paprika and toast for 30-60 seconds.
Add sweet potato and lentils, then stir well so everything is coated.
Pour water/broth and tomato sauce and bring to a gentle boil. Then after 5 minutes, add the cauliflower florets. Let simmer for 15-20 minutes.
Stir occasionally and add coconut cream before finishing with spinach.
Serve with white rice or naan/paratha. Banh mi is another popular choice here in Vietnam.

Notes

Don’t overcook it. Check occasionally to see if the lentil has melted and the veggies are tender. Spinach is last because it cooks pretty fast.

Squeeze lime juice before eating to add more vitamin C, which boosts iron absorption tremendously. Plus no tea or coffee because it will create the opposite effect.

Prep Time: 10-15 mins
Cook Time: 30-40 mins
Category: Main Course
Method: stovetop, frying
Cuisine: Mixed