Curry Roasted Cauliflower in Coconut Tomato Sauce with Lentils

Ingredients

• 2  tsps Esmen’s Curry Powder
• ¼ teaspoon cinnamon
• 1 medium cauliflower cut into florets (6-7 cups)
• 4 tablespoons coconut oil
• Salt and Pepper to taste
• 1 large onion chopped
• 2-inch ginger grated
• 3 cloves garlic crushed
• ½ cup split red lentils
• 1 cup crushed tomatoes
• 1 cup coconut milk
• 3 cups vegetable stock
• 1 tablespoon lime juice
• Cilantro for garnish

Instructions:

1. Preheat the oven to 400°F. Set out a large baking sheet.

1. Season cauliflower florets with cinnamon, salt, pepper and 1 tsp Esmen’s Curry Powder
2. Then drizzle 2 tablespoons of coconut oil onto the cauliflower florets, mix and place on a baking sheet.
3. Bake in the oven for about 40 minutes.
4. While cauliflower is roasting, make the coconut tomato sauce. Heat the remaining coconut oil in a large pot over medium heat. Once it’s hot, add the onions and sauté until very soft and translucent, about 5-6 minutes. If the edges start browning, lower the heat.
5. Add the 1 tsp Esmen’s Curry Powder, ginger, and garlic to the pot and stir. Continue to sauté until very fragrant, about 1 minute. Add the split red lentils to the pot and stir.
6. Add the crushed tomatoes, coconut milk, and vegetable stock to the pot and stir again. Bring this up to a boil and then simmer until the lentils are totally soft and starting to break up, about 25 minutes, stirring often. If the lentils seem to be sucking up too much liquid, just keep adding more splashes of vegetable stock (or coconut milk if you want to go a bit richer).
7. Once it’s done, season generously with salt and pepper and add the lime juice. At this point, you can use an upright blender to blend the sauce for about 1 full minute until it’s completely smooth.
8. Once the cauliflower is cooked, remove it from the oven. Pour the puréed sauce back into the pot and add the cauliflower as well. Stir to combine over medium heat, bringing it to a boil.
9. Garnish with chopped cilantro.