Roasted Cauliflower Lentil Curry

Vegan, Gluten-Free, Nut-Free, Refined sugar-free.

This recipe came from trying to use up the leftovers in the fridge. It's a delicious way to use up a head of cauliflower, and it's an easy way to meal prep for the week. By making a double batch of the cauliflower, you can meal prep for your week! The roasted cauliflower is great in grain bowls and salads as it will bulk up a very boring looking salad. I hope that you all enjoy this meal, it is perfect for making a big batch that you can then freeze or save for later on during the week. This curry will also go great at room temperature and add to a salad or throw in to a wrap.

As many of you will know I like to prepare foods / meals that are not only very nutritious but also can be made on a budget and you can get any of the ingredients from local supermarkets or markets. You can also try with some different ingredients including chickpeas, beans, sweet or regular potatoes, broccoli, or red peppers.

INGREDIENTS: The cauliflower

1-2 head of cauliflower, broken into bite-sized pieces

1 tbsp. vegetable oil

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika powder

1/4 tsp salt

1/4 tsp black pepper

INGREDIENTS: Curry

1 Tbsp vegetable oil

1 yellow onion, diced

3 cloves garlic, crushed

1 Tbsp curry powder

1/2 Tbsp turmeric powder

1 tsp cumin powder

1 tsp cinnamon powder

1 tsp salt

1 can (400 g) diced tomatoes

10 cherry tomatoes, cut into halves or quarters

1 can (400 ml) coconut milk

1 can (250 g) cooked brown lentils

2 cups (or more) fresh spinach

* I also added in some Kale that I had left over and needed to be used. You can of course add in any extra veggies or greens you have that you are needing to use up. It is one way i would encourage you to use the food and not let it go to waste. Or of course you can always roast the veggies up. 

Directions

1. Preheat the oven to 180 degree. Toss the cauliflower with the oil and spices until coated. Spread evenly on a baking tray lined with baking paper or tinfoil. Roast for 30-40 minutes, until crispy and golden, stopping to mix once halfway
2. In a large pot on medium heat, cook the onions in the oil, until soft and slightly golden. Add splashes of water if needed to prevent burning or sticking in the pot. Once soft, add the garlic and all the spices, and stir until fragrant (about 1 minute).
3. Add the can of tomatoes and diced tomatoes, and stir to combine everything. Allow to simmer for 5 minutes.
4. Finally, add the coconut milk, lentils, spinach, (or any other extra greens) and roasted cauliflower, and mix until everything is combined and heated through, about 5 minutes. Serve with rice (or quinoa), and enjoy!

Notes

1. Storage - the roasted cauliflower will keep in an air-tight container in the fridge for up to 4 days or in the freezer for up to 1 month.