Vegetable & Lentil Curry with Cauli!ower Rice

Prep 15 min

Cook 40 min

Ready in 55 min

Servings 4

Ingredients

• 1/2 cup Brown lentils, raw (picked through, rinsed)

• 1 tsp Cane sugar

• 1 medium Carrots (peeled, sliced)

• 1 medium head Cauli!ower (shredded, for cauli!ower rice)

• 908 gm Celeriac (peeled, roots removed, cubed)

• 1/2 tsp Chili powder

• 1/2 cup Cilantro (coriander) (chopped, for cauli!ower rice)

• 1 can (13.5oz) Coconut milk, reduced fat

• 1/2 tbsp Coconut oil

• 1/2 tbsp Coconut oil (for cauli!ower rice)

• 1 tsp Cumin

• 1 tsp Curry powder

• 2 clove(s) Garlic (chopped)

• 1/2 tsp Ginger, ground

• 1 tbsp Lemon juice

• 1 parsnip(s) Parsnip (peeled, sliced)

• 3 tbsp Red curry paste

• 1/4 tsp Red pepper !akes

• 1/8 tsp Sea salt (to taste)

• 1/8 tsp Sea salt (for cauli!ower rice)

• 1 medium shallot(s) Shallots (diced)

• 1 tbsp Tomato paste, canned

• 3/4 cup Water

Instructions

1. Melt 1 tablespoon coconut oil in a large pot over medium low heat. Add the garlic and cook for 30 seconds, then add the shallot and cook for 3-4 minutes, until softened.

2. Add all other ingredients to the pot. Taste and adjust salt to your liking. Bring to a boil, then reduce heat to a low boil for 35-40 minutes, stirring frequently. The curry is done when the vegetables are tender and the sauce is thick.

3. Five minutes before the curry is ready, melt the remaining 1/2 tablespoon coconut oil in a fry pan. Add the cauli!ower, salt, and cilantro. Cook, stirring frequently, for 5-10 minutes, or tender enough for your liking.

4. Serve the curry over the cauli!ower rice, and top with cilantro for garnish.

Enjoy!

Recipe from: Katie, Veggie and the Beast