Damn Easy Vegan Curry With Potatoes & Lentils

I love cooking. Don't get me wrong. I love to throw it down in the kitchen and create delicious meals to share with friends and family. The one part I hate about cooking? The dishes. As much as I can, I try to use as little appliances as I can. If I can narrow down the amount of pots, pans, knives, and spoons as I cook, then that recipe suddenly becomes something I make often.

Below you can find the ingredients and steps I take to cook this ONE POT curry, including a YouTube video to supplement the recipe. I hope you give this a try, because it's absolutely scrum-dilly-umptious. And the most satisfying part about this meal, is the lack of dishes in the sink!

INGREDIENTS:

• Salt, Pepper, Cooking Oil

• 1 medium onion

• 3-5 cloves of garlic

• 1 6oz can of Tomato Paste

• Two medium sized potatoes

• 1 Cup Uncooked Lentils

• 1 Cup Mushrooms

• 1 bag frozen cauliflower (12-14oz)

• 3-4 Cups of Water (or veggie broth)

• 1 13oz can of coconut milk

• A bushel of cilantro

• 1 entire box of Golden Curry cubes: https://amzn.to/2qlxxbh

STEPS:

1. Chop the onion and garlic and saute them into a pot with 1-2 tablespoons of oil. Add some salt and pepper.

2. Add the mushrooms and saute it with the onion and garlic.

3. Add tomato paste

4. Add the entire can of coconut milk + the water (or veggie broth)

5. Break up the curry cubes and drop the entire package into the pot. The cubes will melt into the liquid and create the most gorgeous sauce everrrrr. 

6. Chop the potatoes into small bite sized pieces and throw it into the pot along with the uncooked lentils.

7. Add the entire bag of frozen cauliflower.

8. Chop up the cilantro and mix it into the curry.

9. Turn the heat down, throw the lid on top of the pot, and let it sit for about 35 minutes or until the lentils and potatoes are fully cooked. The longer you let the mixture sit, the better the flavor.

10. Serve with rice... or however you like. You do you, boo!