The easiest and most forgiving dish you'll ever make!
Once you get the base of this dish down, you can make it whatever you want it to be! The vegetable combinations are endless and the flavours are abundant. Everyone in the house will wonder what you're cooking and to top it all off... this recipe only requires a pan, and a cutting board.
-1 tbsp of each: coriander seeds, mustard seeds, turmeric, garam masala, cumin powder
-2 pinches of sea salt
-2 tsp ground ginger
-1 tsp ground pepper
-2-4 cloves of garlic, minced
-red chilli flakes (optional)
-1 white or yellow onion chopped
-1 tbsp olive oil or avocado oil (optional)
-1 head of cauliflower -3 handfuls of dark leafy greens (kale, Swiss chard, or spinach)
-1-2 cups of peeled and diced potatoes (optional)
-1.5 cups dry lentils (any colour), or 1 can of lentils, or a can of chickpeas
- 1 can diced or crush tomatoes with liquid
-1 cup water
-1 can coconut milk (or 1 cup if you aren't using a can)
-Preheat oven to 450 F
-Roast cauliflower for 15 minutes or until the edges start to brown, set aside.
-Add 1 tsp of extra virgin olive oil or avocado oil to the pan-Heat up pan on low-medium heat and add spices (cumin, coriander seeds, mustard seeds, garam masala, turmeric, salt, pepper, ginger, and chilli flakes) until fragrant, about 2 minutes
-Add onion and garlic to pan with a splash of water. Cook until translucent -If you're using potatoes, add them in now and sauté for a couple more minutes adding water as needed to prevent sticking
-Add the can of crushed or diced tomatoes, lentils, coconut milk, 2 pinches of salt (or to taste) and 1 cup water to the pan -If you're using a harder green like kale or swiss chard, go ahead and toss that in, if you're using spinach, wait until the curry simmers a bit longer.
-Stir in roasted cauliflower
- Top with fresh diced tomatoes, heaps of cilantro, and avocado!
Enjoy and tag me in your pictures if you make this curry!