Nick and I have been on a little bit of a veggie kick lately. Not because we don’t love meat, because we do. It’s because we found out red meat’s impact on the environment, and we’re trying to help out for a little bit. Plus sometimes veggies are cheap. And they’re good for you. And you can make curry with them!

This recipe is based on one I found in a magazine, but I ripped out the page, so it’s impossible to tell which one! (If you’ve seen a similar recipe to this one, give me the heads up.) We liked it because though it was all veggies, it was still very hearty. It’s versatile- you can’t really mess it up, and it’s flavorful. The cucumber salad on top is nice and refreshing- don’t skip it! (or skip it if you want.. no pressure.)

Cauliflower Lentil Curry
-serves a lot. maybe 6-8? we had lots of leftovers.

1 tablespoon olive oil
1 yellow onion, finely chopped
2-3 garlic cloves, minced or grated
1 medium fresh green chile, seeded and finely chopped
1-2 tablespoons curry powder (eyeball it according to your taste)
1 teaspoon sea salt
1 small can tomato sauce (just plain puree) or 1 tablespoon tomato paste
1 cup dried red lentils
1 russet potato, peeled and cut into 1/2 inch pieces
1 head cauliflower, cut into florets
2 cups vegetable or chicken broth
1/2-1 cup water
cooked white rice, for serving

1. Heat oil in a dutch oven or large saucepan. Add onion, garlic and chile and cook until onion is soft, about 4 minutes. Add curry powder and salt, and cook, stirring frequently, for about 2 minutes.
2. Stir in tomato sauce or paste. Add lentils, cauliflower, potato, stock and water. Bring to a boil, reduce heat to low, cover and simmer until lentils and caulifloer and tender, about 15-20 minutes. Remove from heat, and let stand, covered, for 5-10 minutes.
3. Serve over rice, and top with Cucumber and Red Onion Salad (see below).

Cucumber and Red Onion Salad

1/4 cup thinly sliced onion
1/2 seedless cucumber, cut into 1-2 inch matchsticks
juice of 2 limes
salt and pepper

Combine in a small bowl. Let the mixture sit in the fridge while you’re making the curry.