30-Minute Potato Cauliflower Red Lentil Curry

LENTILS

• 1 ½ cups water
• 2/3 cup red lentils (if subbing another kind of lentil, adjust cook time accordingly)

CURRY

• 2 Tbsp avocado or coconut oil (or sub double amount in water)
• 1 tsp whole mustard seed
• 1 tsp whole cumin seed
• 1 tsp whole coriander seed
• 3 whole cardamom pods
• 1/2 cup sliced shallot
• 1 ½ Tbsp minced ginger
• 1 serrano pepper (seeds removed, diced)
• 2 cloves garlic (minced)
• 1 cup chopped cauliflower
• 1 cup chopped red bell pepper
• 1 ½ cups peeled and chopped golden potato or sweet potato (large bite-size pieces)
• 1 tsp curry powder
• 1/4 tsp sea salt
• 1 15-ounce can diced tomatoes (or sub three large ripe tomatoes)
• 1 ½ cups vegetable broth
• 2 Tbsp Coconut aminos 
• 1 Tbsp maple syrup
• 1/2 cup full-fat coconut milk (or sub light coconut milk or other dairy-free milk, such as almond, cashew, or rice)

FOR SERVING optional

• Rice or Quinoa
• cilantro
• Lime wedges
• Vegan naan
• Steamed or curried greens