Hearty, rich and nourishing, Cauliflower-Potato Red Lentil Curry comes together with ease. Simple enough for a weeknight meal, this cauliflower curry is freezer friendly too. vegan + gluten free | Disclosure: This post is sponsored by Frontier Co-Op. All opinions are my own.
A good curry is like an old friend; reliable, flexible and easy to lean on. It’s essential in any cooks repertoire, and I find I turn to it often. I lean on its basics and adapt the ingredients and flavors to mirror the season’s freshest veggies or whatever I have on hand in the fridge.
Curry is a general term for recipes originating from India. It can take on a variety of spices but traditionally the combination of spices and herbs is a reflection of regional and/or cultural tradition.
Cauliflower-Potato Red Lentil Curry is inspired by a dish I had in Seattle years ago. I based my interpretation off their Aloo Gobi and a recipe I adapted from Asha’s blog, but have tweaked the recipe to include red lentils, and spices and herbs I keep in my pantry. It’s far from authentic, but we love this cauliflower curry nevertheless.
Spices are like an old friend too. It’s these spices that make cooking pleasurable, and rewarding frequently inspiring new ideas, like this cauliflower curry. It’s easy to forget that a farmer nurtures each individual spice, as most of the spices I enjoy are grown far away from where I live and they’re just always there, in the store, ready for me to buy.
Since October is Fair Trade Month and to bring awareness to a cause I value, I’ve partnered with Frontier Co-Op to share with you warming spices like their Certified Organic and Fair Trade Ground Ginger.
Fair Trade Month is a way to highlight the internationally recognized standard for social responsibility in growing and manufacturing practices. It’s based on the idea that products we buy and sell are connected to people, their families, community and environment.
A choice for Fair Trade Certified™ goods is a choice to support responsible companies, empower farmers, workers, and fishermen, and protect the environment. In other words, it’s a world-changing way of doing business. (fairtradeusa.org)
Frontier Co-Op is a strong supporter of Fair Trade products and carries a wide variety including spices, teas, and cocoa and is expanding their line of Fair Trade items. It empowers me, as a consumer, to purchase Fair Trade Certified™ ingredients and products because that certification ensures standards are met for wages, and living and working conditions.
Voting with my dollar is one of the most powerful ways I can reflect my values and to shape the world in which I want to live. Have you heard of Fair Trade Certified™?
A Few Recipe Notes for Cauliflower-Potato Red Lentil Curry:
- Like things a bit more spicy? I add 1/4 tsp of red pepper flakes and this suits my spicy nature. But feel free to increase it by another 1/4 tsp. Fair warning – it’s spicy!
- Freezer frendly? Yes please! Allow to cool completely, then store in a lidded container, in the freezer for about two weeks. Thaw in the refrigerator overnight and gently reheat on stovetop.
- Serve this Aloo Gobi with Red Lentil like curry with side favorites like white Basmati or Jasmine rice and naan or pita bread.
Cauliflower-Potato Red Lentil Curry
Hearty, rich and nourishing, Cauliflower-Potato Red Lentil Curry comes together with ease. Simple enough for a weeknight meal, it’s freezer friendly too. vegan + gluten free
- 2 Tbs Coconut Oil virgin, unrefined
- 1 1/4 C (185g) Onion medium dice
- 4 Large Cloves of Garlic grated on a micorplane (about 2 Tbs)
- 3/4 tsp Ginger ground
- 1 tsp Garam Masala ground
- 2 tsp Chili Powder
- 1/4 tsp Red Pepper Flakes
- 28oz (794g) Can of Diced Tomatoes + its juices (one large can)
- 1/3 C (95g) Red Lentils
- 4 C (450g) Cauliflower cut into bite size pieces (about 1 medium head)
- 2 C (270g) Potatoes red, cut into bite size pieces (about 2 medium)
- 13.6 oz (385g) Coconut Milk full fat (one can)
- 1 1/4 tsp Fine Sea Salt adjust to taste
- Tamari, Cilantro, Jasmine Rice, Naan, Lime Wedges
In a sauce pan or Dutch oven, add the coconut oil and bring to a shimmer. Add the onions and saute on medium-low for about 7-8 minutes or until the onions are slightly tender.
Add the garlic and push it around the pan until fragrant, about 30 seconds (it burns easily so be sure to keep an eye on it!). Sprinkle in the ginger, garam masala, chili powder and red pepper flakes. Stir for about 1 minutes until the onions are coated and spices are fragrant. Deglaze the pan with the tomatoes and all its juices. Stir to incorporate, then add the lentils, potatoes and cauliflower. Stir. The mixture will seem dry at this point, but it will cook down. Bring to a simmer, turn heat to low and put a lid on the pot. Cook on low, covered, for about 25 minutes or until the potatoes are fork tender. Stir occassionally.
Stir in coconut milk and sprinkle in the sea salt. Warm through for a few minutes. Adjust salt as needed. A few sprinkles of Tamari and lime juice are quite nice. Sprinkle with chopped cilantro and serve family style with rice and naan.
Store in a covered container, in the refrigerator for up to three days or in the freezer (with or without rice) for up to two weeks.