THAI SUNSHINE CURRY

Ingredients

• 1/2 pcs Onion
• 3 clove Garlic
• 6 g Fresh ginger, grated finely
• 60 g Water
• 30 g Red curry paste
• 360 ml Vegetable broth, bouillon or consomme, low sodium
• 240 g Coconut milk, low-fat
• 100 g Lentils, dry
• 1 head Califlower, raw, cut into florets
• 1 pcs Sweet potato, peeled, cut in 2cm cubes
• 4 g Coriander (cilantro) leaves, fresh

Method

1. Heat a large pot over medium heat. Add the onion, garlic, ginger and water and cook until the onions are just tender and water has evaporated, about 3 to 5 minutes.
2. Add the curry paste and stir to combine with the onion mixture. Stir in the broth and coconut milk. Add in the lentils and cook for 8 to 10 minutes until the lentils are just tender, stirring often.
3. Add the cauliflower and sweet potato to the pot. Stir to combine then cover with a lid and reduce the heat to medium-low. Cook for 15 to 20 minutes or until the vegetables are tender, stirring often.
4. Season with additional salt if needed and divide between bowls. Top with cilantro, if using, and enjoy.