Cauliflower and Yellow Lentil Curry

Ingredients:

1 cup red lentils or yellow split peas

1 small onion, finely chopped

3 cloves garlic, minced

2 tablespoons ginger, minced

1 tablespoon coconut oil

1 teaspoon turmeric

2 tablespoons curry powder
1/4 cup red curry paste

hot pepper sauce, to taste

3 cups vegetable stock

water

1 head cauliflower, cut into bite sized pieces

salt, to taste

8 dried apricots, sliced

3 tablespoons cilantro, chopped

Soak lentils or split peas in some water for an hour.

Saute onion, garlic, and ginger in the oil until the onion is soft. Add turmeric, curry powder, curry paste, and hot pepper sauce and stir until fragrant.

Add the lentils and vegetable stock and enough water to cover the mixture by about an inch. Allow the lentils to cook for about 20 minutes, adding water as needed if the mixture begins to dry. 10 minutes before removing from heat, add the cauliflower. Cook until tender-crisp. Add salt and more hot pepper sauce if desired. 

Serve curry with basmati rice or naan and plain yogurt. Garnish with the apricot slices and cilantro. Sprinkle with coconut milk if desired.