Description

Roasted Cauliflower in Coconut Tomato Sauce with Lentils

Ingredients:

1 medium cauliflower, cut into florets
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp salt
1 cup dry red lentils, rinsed
1 can (400ml) coconut milk
1 can (400g) diced tomatoes
1 medium onion, finely chopped
2 garlic cloves, minced
1 tbsp ginger, minced
1 tsp ground coriander
1/2 tsp chili powder (optional)
1 tbsp lemon juice
Fresh cilantro for garnish
Directions:

Preheat oven to 400°F (200°C). Toss cauliflower with 1 tbsp olive oil, cumin, paprika, turmeric, and salt. Roast for 20-25 minutes.
Cook lentils in boiling water until tender, about 15 minutes. Drain and set aside.
Heat 1 tbsp olive oil in a skillet and sauté onion until translucent. Add garlic and ginger; cook for 1 minute.
Stir in coriander, chili powder, diced tomatoes, and coconut milk. Simmer for 10 minutes.
Mix in cooked lentils and roasted cauliflower, simmering for 5 minutes.
Stir in lemon juice and garnish with cilantro before serving.
Prep Time: 40 minutes
Kcal: 350 per serving