This recipe, from the Simply in Season cookbook, is super easy to make, despite its long list of ingredients. It is as tasty as it sounds. It makes a ton: plenty to share with a friend since I’m not so sure how it would freeze. The boys asked for more cauliflower, and Clara has been gobbling it down for every meal for the last few days.
- 1 tablespoon olive oil (or, if time allows, place can of coconut milk in freezer for 20 minutes before starting to cook. Open can and remove solidified coconut butter from the top to use in sautéing)
- 1 large onion, minced
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger root, peeled and minced
- 2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper
- 1/4 teaspoon cinnamon
- 2-3 bay leaves
- 13.5-ounce can coconut milk
- 1/4 cup tamari (or soy sauce)
- 1 cup tomato sauce
- 2 cups dried red lentils, rinsed
- 5 cups water (or broth or a combination)
- 1 medium head cauliflower, cut into 1 1/2-inch florets
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1/4 head cabbage, cut into 1 1/2-inch chunks
- 1–2 cups peas (optional)
- In a large soup pot, sauté onion in olive oil or coconut butter over medium-high heat until transparent but not browned.
- Add garlic, ginger root, curry powder, turmeric, cumin, pepper, red pepper, cinnamon, and bay leaves. Reduce heat to medium-low. Cook and stir constantly for 3 minutes (do not let onion and spices brown).
- Add coconut milk, tamari, and tomato sauce and simmer on low heat for 20 minutes, stirring often.
- Meanwhile, in a saucepan, cook lentils and water on medium to medium-high heat for 15 minutes.
- Add lentils with their liquid to soup pot.
- Add cauliflower, sweet potato, and cabbage to soup pot and cook over medium heat just until tender. If using peas, add at the end of the cooking time.
- Serve over brown rice with toppings (optional): Indian chutneys and pickles, fresh diced pears, roasted sunflower seeds, plain yogurt.