ROASTED VEGGIE THAI RED CURRY with BELUGA LENTILS
- 2 small florets from cauliflower heads
- extra virgin olive oil
- 2 teaspoons garlic powder
- salt and pepper
- 1 large russet potato, cubed
- 1 cup dry beluga lentils
- 1 large garlic clove, minced
- 1 small onion, diced
- 1 tablespoon Thai red curry paste (or more if you like spice!)
- 1 can full-fat coconut milk
- 1 cup vegetable broth (or 2 if you like a more soup-like curry)
- freshly chopped mint and cilantro to garnish
- red pepper flakes to garnish
cook the vegetables. preheat the oven to 425 degrees. on a large rimmed baking sheet, toss the cauliflower with a generous drizzle of olive oil, half of the garlic powder, salt and pepper. roast for 10 minutes. while the cauliflower roasts, toss the potatoes in a bowl with some olive oil, the remaining garlic powder, salt, and pepper. spread the potatoes out on the baking sheet with the cauliflower and roast together for 30 minutes or until vegetables are cooked through.
in a medium pot, boil 4 cups of water. once boiling, add the lentils, reduce heat to a medium simmer, and cook for 15 to 20 minutes or until lentils are tender (not mushy, but not crunchy.)
while veggies and lentils cook, prepare the curry broth. in a large pot, heat a tablespoon of olive oil. once oil is shimmering, add the garlic and onion and cook for 5 minutes or until onions are soft. add the curry paste, stir until garlic and onions are coated and then add in the coconut milk and broth. stir well and bring to a boil. once boiling, reduce heat to low and let simmer for 10 minutes for flavor's sake. turn the heat off and cover to keep warm.
once veggies and lentils are done, add the veggies to the pot with the broth (heat up the broth first if it's too cool for your liking) and stir well to coat.
scoop lentils into bowls and top with the vegetables in curry sauce. garnish with mint and cilantro and red pepper flakes. serve.