Roasted Cauliflower Lentil Curry

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

Cauliflower:

1 medium head cauliflower

1 Tbsp vegetable oil

garlic powder

onion powder

½ tsp paprika powder

¼ tsp salt

¼ tsp ground black pepper

Curry:

1 cup uncooked brown rice

1 Tbsp vegetable oil

1 medium onion

3 clove garlic

1 Tbsp curry powder

½ Tbsp garam masala

½ Tbsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground cinnamon

1 tsp salt

1⅔ cup canned diced tomatoes

10 cherry tomato

1⅔ cup canned full-fat coconut milk

1¼ cup cooked brown lentils

2 cup fresh spinach

Directions

Preheat the oven to 410°F (210°C). Toss the cauliflower with the oil and spices on a lined baking tray. Roast for 40 - 45 minutes, mixing once halfway.

Meanwhile, cook the rice according to the package instructions.

Add the oil to a large pot on medium-high heat. When hot, add the onion and cook until golden. Add splashes of water if needed to deglaze the pot.

Then add the garlic and all of the spices. Stir continuously to toast for 30 - 60 seconds.

Add the canned tomatoes and cherry tomatoes. Allow to simmer for 5 minutes.

Finally, add the coconut milk, lentils, spinach, and roasted cauliflower. Cook until everything is heated through, about 5 minutes.

Serve with rice or naan, and enjoy!