First of all most veggies need to be rinsed and dried, then all the chopping!

i love how much i was able to modify it to my own needs and have it still taste delicious (per usual as with your recipes)!!

I didnt have coconut aminos so i substiture Tamari sauce, and it worked great. I like the recipe and will tweak it a bit (specifically no oil and no salt) – I was just surprised given the theme of your blog!

It has become one of my go to dinners! Hi Sandy! I don’t have any of those spices in Whole seed form, but I have all of them in powdered form.

Heat the coconut oil in a large cast-iron skillet or pot. By the time you assemble and prepare all of the ingredients, you need to think 90 minuteS rather than 30. Add shallot, ginger, and serrano pepper and stir. doubled the recipe, used a whole head of cauliflower, increase the lentils to 1.25 cups, used canned whole peeled tomatoes that i mashed with a wooden spoon, used a whole onion instead of shallots, added garlic cloves, increased the liquid amount overall and omitted the coconut aminos/maple syrup, also changed up the spices (added garam masala, subbed more cumin seeds instead of coriander, used ground cardamom instead, added cayenne pepper instead of the serranos, added ground ginger instead of fresh ginger), and it’s a new favorite!!

I’ve been counting down the days to share this curry with you all! I also added a bit of smoked paprika which added a nice new dimension to the flavor.

Cook for 4 minutes, stirring occasionally. Marc – we get it!

Nice not to have to deal with raw meat for a change. When biting on a coriander seed it gives a nice little surprise of flavor!

I highly recommend making this. I made a couple substitutions, using soy milk and brown lentils. My question is, how could the prep time possibly be 5 mins?

Thanks so much!

I personally wasn’t a fan of the whole coriander seeds. You can simmer this for up to 15 minutes, but it’s not necessary. You can’t make curry with just a few ingredients and expect it to taste like curry.

I can’t wait to make this again and play around with more of the veggies we put in. i’m not sure what they’re called) so it took way longer to cook. I meant to leave 5 stars along with my review so I’m reposting to say once again how much we loved this recipe and that it’s perfect as written though you can put in whatever vegetables you like and can substitute soy sauce for aminos.

It’s: ComfortingQuickHeartyWholesomeVersatile& Flavor-packed.

I couldn’t get cardamom pods and used just the seeds instead. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Not sure why the cooking time would be so far off….

But if you’d prefer carton that will work too as a lighter option. But the recipe is well worth any time spent anyway. I was able to find all the spices, in seed form, at my grocery store. Next comes a little vegetable broth for richness, coconut aminos for depth of flavor and umami, maple syrup for a touch of sweetness, and a little coconut milk to ensure a creamy texture. Reduce heat to a simmer.

It’s super helpful for us and other readers! Sauté onions and jalapeños for 5-7 minutes, until tender and fragrant. Add shallot, ginger, and serrano pepper and stir. The vegetables can be swapped out for whatever you have on hand. Thanks so much for the lovely review, Brittany. Followed as is, but roasted the veg beforehand to add additional flavour and simmered for less time because the veggies were already cooked through after roasting. Add garlic and ginger.

I just updated. I think it would be good with carrots and chickpeas too. A bit longer than the 30 min but so worth it. Thanks for the great recipe!! It was perfect for the first snowy day in Toronto. I used a can of coconut milk as I didn’t want half a can lying about.

What size is the piece of ginger root that you are using? It’s super helpful for us and other readers.

Add tomatoes,cauliflower, and chili and simmer, covered, until the cauliflower is tender, aprox 8 to 10 minutes. Cook for 30 seconds to 1 minute, or until fragrant and popping (stirring occasionally). If you can next time, would you mind leaving a rating with your review? Need help?

Most of us older cooks don’t pay much attention to the times, but younger people, new to veg cooking may be put off by the length of time it takes them. Open the pods and use the seeds inside.

I made this last night for my husband and two kids. as a busy mom I’m interested in quick, one pot dishes…? But took over an hour… not that I care about cooking times but I would have been dismayed if I had tried to make this as a quick dinner on a weeknight.

Thanks for sharing!

It can be but it won’t be quite as good as it is fresh. Thanks for sharing, AJ! You will not be subscribed to our newsletter list. Went back for seconds. Cook for 20 minutes, partially covered, stirring occasionally, until lentils and cauliflower are tender.


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