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Red Lentil-Cauliflower Coconut Curry

Categories: Vegetarian Main Dish|Soups & Stews
Nb persons: 0
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This is completely an experimental recipe that came out because I wanted to make red lentil coconut milk curry soup. But then I wanted to make use of the cauliflower I had in the fridge for days and the frozen shredded cabbage (I don't know what I was saving for). It turned out to be so good that I think this will be one of my specialty dishes. With all the cauliflower florets and potatoes, it was way thicker than any soup should be so we had it with brown rice. With all the ingredients below, this is a dish for 6 to 8 people
1 tbsp	olive oil
1	onion, diced
3 cloves	garlic, minced
1 tbsp	minced ginger
2 tbsp	curry powder
1 tsp	red chili powder
1 tsp	turmeric
1/2 tsp	cumin
3	bay leaves
1 can	coconut milk, (13.5 oz - 400 ml)
1 can	petite diced tomato or tomato juice
2 cups	red lentil
5 cups	water
3 cups	cauliflower florets
2 medium	potatoes, diced
1 cup	shredded white cabbage
spicy chili peppers, seeded
1/3 cup	chopped parsley, (or cilantro)
	salt

-Boil lentils with 5 cups of water for 15 minutes, and set aside.
-Heat oil in a big pot and sauté onion and garlic for a couple of minutes.
-Add ginger, curry powder, turmeric, chili powder, cumin, bay leaves, and chili peppers. Stir until onion browns.
-Add coconut milk and tomato sauce. Simmer for 15 minutes.
-Add red lentils with water, cauliflower florets, cabbage, and potatoes. Cook until soft (approximately 30 minutes).
-Sprinkle parsley.

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