One-Pot Kumara, Cauliflower & Red Lentil Curry

Name: One-Pot Kumara, Cauliflower & Red Lentil Curry
Cuisine: New Zealand
Ingredients: 800 g Orange kumara (cubed); 1 medium head Cauliflower florets; 300 g Red lentils (dry, rinsed); 400 ml Light coconut milk; 1.2 L Low-sodium vegetable stock; 1 large Onion (finely chopped); each 1 tbsp Garlic & ginger (minced); 2 tsp Ground turmeric; 1 tsp Ground cumin; 1 tbsp Olive oil; from 2 limes Fresh lime juice; 1/2 cup chopped (for serving) Fresh coriander

A recipe from New Zealand.

🇳🇿 New ZealandcurryonePotkumaracauliflowerredLentilveganpescatarianlowSodiumlowSalthealthyantiInflammatoryheartHealthysimple

One-Pot Kumara, Cauliflower & Red Lentil Curry

Nutrition (per serving)

350Calories

14 gProtein

56 gCarbs

10 gFat

10 gSugar

310 mgSalt

Ingredients

800 g Orange kumara (cubed)
1 medium head Cauliflower florets
300 g Red lentils (dry, rinsed)
400 ml Light coconut milk
1.2 L Low-sodium vegetable stock
1 large Onion (finely chopped)
each 1 tbsp Garlic & ginger (minced)
2 tsp Ground turmeric
1 tsp Ground cumin
1 tbsp Olive oil
from 2 limes Fresh lime juice
1/2 cup chopped (for serving) Fresh coriander

Method

Heat olive oil in large pot. Add onion, garlic and ginger; cook gently 5 min until soft (no added salt).
Stir in turmeric and cumin for 30 seconds. Add kumara, cauliflower, lentils, coconut milk and low-sodium stock.
Bring to gentle boil, cover and simmer 25–35 min until lentils and vegetables are very tender.
Stir in lime juice. Taste and adjust acidity (no salt needed). Serve topped with fresh coriander – creamy, low-sodium vegan NZ curry.