Anti-Inflammatory Red Lentil Curry Recipe with Cauliflower & Yams
This flavorful red lentil curry, rich in anti-inflammatory ingredients like ginger, turmeric, and garlic, is a hearty and nutritious dish. Packed with wholesome yams, cauliflower, and a creamy coconut base, it’s perfect for a soothing and healthy meal.
Ingredients
- 2 Tbsp organic canola oil
- 1 yellow onion diced
- 2 tsp grated fresh ginger
- 2 garlic cloves minced
- 1 Tbsp red curry paste optional if nightshade-sensitive
- 1 tsp garam masala
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 cups water
- 1 14-oz can unsweetened coconut milk
- 2 Tbsp lime juice
- 1 Tbsp agave nectar
- 1 ½ cups red lentils
- 2 small garnet yams diced
- 1 small head cauliflower cut into small florets
Optional for Serving:
- Steamed brown rice
- Cilantro for garnish
Instructions
- Heat the Oil and Soften the Onion: Warm the canola oil in a large Dutch oven or stockpot over medium heat. Add the diced onion and cook, stirring regularly, until it becomes soft and translucent, about 8 to 10 minutes.
- Add Ginger and Garlic: Lower the heat and stir in the grated ginger and minced garlic. Cook for about 1 minute, stirring frequently, until the mixture becomes aromatic.
- Incorporate Spices: Mix in the curry paste (if using), garam masala, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. Stir constantly and cook for another minute to blend the flavors.
- Add Liquid Ingredients and Lentils: Pour in the water, scraping the bottom of the pot to loosen any browned bits. Stir in the coconut milk, lime juice, agave nectar, and red lentils. Turn the heat up to medium-high and bring the mixture to a boil.
- Simmer the Lentils: Once boiling, reduce the heat to medium-low. Cover the pot and allow the lentils to simmer for about 10 minutes.
- Add Yams and Cauliflower: Stir in the diced yams and cauliflower florets. Cover the pot again and let everything cook for an additional 15 minutes, or until the vegetables and lentils are tender.
- Season and Serve: Adjust the seasoning with more salt and pepper if needed. Serve the curry hot, optionally over steamed brown rice, and garnish with fresh cilantro for a burst of flavor and freshness.
Notes
- For an extra anti-inflammatory boost, add a pinch of turmeric with the spices.
- If sensitive to nightshades, omit the red curry paste entirely or replace it with additional garam masala.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the texture of the lentils and vegetables.
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