Cauliflower, Kale & Red Lentil Coconut Curry

• 1 tablespoon coconut oil or veg oil
• 1 onion thinly sliced
• 3 cloves garlic minced
• 1 tablespoon ginger minced/grated
• 2 chili peppers pencil, sliced
• 1 1/2 tablespoons curry paste
• 1/2 tablespoon Garam Masala
• 1/2 tablespoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup red lentils well rinsed
• 1 head cauliflower cut into florets
• 1 bunch kale leaves removed from stem & cut into bite sized pieces
• 1 can coconut milk I used 'light'
• 1/3 cup raisins
• 1 1/2 cups vegetable stock or chicken stock, but won't be vegan
• 1 tablespoon corn starch
• 1 tablespoon cold water
• cilantro garnish - to taste
• coconut flakes or unsweetened shredded coconut flakes, garnish- to taste
• green onion sliced, garnish - to taste
• chili sliced, garnish - to taste
• sliced almonds garnish - to taste
• lemon /line, garnish- cut into wedges
• greek yogurt garnish - not vegan garnish

1. In a large pot (I used a dutch oven) on medium low, heat coconut oil until melted. Add onion and cook until onion is translucent, about 5 minutes.
2. To onion, add garlic, ginger and chili peppers. Cook one minute.
3. To onion mixture, add curry paste, garam masala, turmeric, salt and pepper. Cook about 1 minute to warm the spices.
4. Add lentils, cauliflower, kale, coconut milk, raisins, and stock to onion mixture. Stir to combine. Bring to low simmer, cover and cook 10 minutes.
5. Mix corn starch with water and stir into pot. Cook 1 minute.
6. Serve with basmati rice and garnish with cilantro, coconut flakes, green onion, chili (if desired), almonds and lemon/lime. Enjoy!

coconut oil, onion, garlic, ginger, chili peppers, curry, garam masala, turmeric, salt, black pepper, red lentils well, cauliflower, kale, coconut milk, raisins, vegetable stock, corn starch, cold water, cilantro, coconut flakes, green onion, chili, lemon line, greek yogurt

Taken from www.yummly.com/recipe/Cauliflower_-Kale-_-Red-Lentil-Coconut-Curry-1550222 (may not work)