Categories: cauliflower, curry, dinner, lentils, sweet potatoes, veg

Ingredients

• 1 Tablespoon olive oil
• 1 medium onion finely chopped
• 2 tablespoons curry powder (madras for spicy)
• 1 pound sweet potatoes, peeled and cut into 1 inch cubes
• 1 head cauliflower (21/2 pounds) stemmed and separated into florets
• 1 cup brown lentils, picked over, well rinsed, and drained
• 2 cans (14.5 ounces) diced tomatoes with juice
• coarse salt

Directions

1. In a nonstick dutch oven heat oil over medium heat.

2. Add onion and cook, stirring frequently, until softened, about 7 min.

3. Add curry powder.

4. Cook, stirring constantly, 1 min.

5. Stir in sweet potatoes, cauliflower, lentils, tomatoes and their juice.

6. Add 1 ½ cups water.

7. Season with salt.

8. Bring mixture to a boil.

9. Reduce heat to a simmer.

10. Cover, and cook until lentils and sweet potatoes are tender, about 30 min.

11. Serve immediately

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