**cookbook photograph of the following recipe: Lentil and Vegetable Curry with Cauliflower Rice Ingredients: For the Lentil and Vegetable Curry: 6 oz dried lentils 4 cups vegetable broth (low sodium) 1 onion, diced 2 cloves garlic, minced 1 bell pepper, diced 1 carrot, diced 1 zucchini, diced 1 cup chopped cauliflower 1 can (14 oz) diced tomatoes (no salt added) 2 tablespoons curry powder 1 teaspoon ground cumin 1 teaspoon ground turmeric 1/2 teaspoon ground ginger Salt and pepper to taste Chopped fresh cilantro, for garnish For the Cauliflower Rice: 1 small head cauliflower Salt to taste Instructions: Rinse the lentils under cold water and drain. In a large pot, combine the lentils, vegetable broth, diced onion, minced garlic, diced bell pepper, diced carrot, diced zucchini, chopped cauliflower, diced tomatoes (including the liquid), curry powder, cumin, turmeric, ginger, salt, and pepper. Stir well to combine. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let the curry simmer for about 30-40 minutes, or until the lentils are tender and the flavors are well combined. Stir occasionally and add more vegetable broth if needed. While the curry is simmering, prepare the cauliflower rice. Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles rice-like grains. Heat a non-stick skillet over medium heat. Add the cauliflower rice to the skillet and cook for about 5 minutes, stirring occasionally, until it becomes tender. Season with salt to taste. Once the lentil and vegetable curry is cooked, adjust the seasoning if needed. Serve the curry in bowls, accompanied by a portion of cauliflower rice. Garnish with chopped fresh cilantro and enjoy!** - Image #1 <@1108156646464696363>
cookbook photograph of the following recipe Lentil and Vegetable Curry with Cauliflower Rice Ingredients For the Lentil and Vegetable Curry 6 oz dried lentils 4 cups vegetable broth low sodium 1 onion, diced 2 cloves garlic, minced 1 bell pepper, diced 1 carrot, diced 1 zucchini, diced 1 cup chopped cauliflower 1 can 14 oz diced tomatoes no salt added 2 tablespoons curry powder 1 teaspoon ground cumin 1 teaspoon ground turmeric 12 teaspoon ground ginger Salt and pepper to taste Chopped fresh cilantro, for garnish For the Cauliflower Rice 1 small head cauliflower Salt to taste Instructions Rinse the lentils under cold water and drain. In a large pot, combine the lentils, vegetable broth, diced onion, minced garlic, diced bell pepper, diced carrot, diced zucchini, chopped cauliflower, diced tomatoes including the liquid, curry powder, cumin, turmeric, ginger, salt, and pepper. Stir well to combine. Bring the mixture to a boil over mediumhigh heat. Once boiling, reduce the heat to low, cover, and let the curry simmer for about 3040 minutes, or until the lentils are tender and the flavors are well combined. Stir occasionally and add more vegetable broth if needed. While the curry is simmering, prepare the cauliflower rice. Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles ricelike grains. Heat a nonstick skillet over medium heat. Add the cauliflower rice to the skillet and cook for about 5 minutes, stirring occasionally, until it becomes tender. Season with salt to taste. Once the lentil and vegetable curry is cooked, adjust the seasoning if needed. Serve the curry in bowls, accompanied by a portion of cauliflower rice. Garnish with chopped fresh cilantro and enjoy