Vegan Curried Cauliflower Sweet Potato And Lentil Soup Recipes

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SWEET POTATO & CAULIFLOWER LENTIL BOWL



Sweet potato & cauliflower lentil bowl image

Whip up this zingy vegan bowl in advance and keep in the fridge for quick, satisfying lunches on demand. Each bowlful boasts four of your 5-a-day

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Supper

Time 55m

Number Of Ingredients 12

1 large sweet potato , skin left on, scrubbed and cut into medium chunks
1 cauliflower , cut into large florets, stalk diced
1 tbsp garam masala
3 tbsp groundnut oil
2 garlic cloves
200g puy lentils
thumb-sized piece ginger , grated
1 tsp Dijon mustard
1½ limes , juiced
2 carrots
¼ red cabbage
½ small pack coriander

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the sweet potato and cauliflower with the garam masala, half the oil and some seasoning. Spread out on a large roasting tray. Add the garlic and roast for 30-35 mins until cooked.
  • Meanwhile, put the lentils in a saucepan with 400ml cold water. Bring to the boil, then simmer for 20-25 mins until the lentils are cooked but still have some bite. Drain.
  • Remove the garlic cloves from the tray and squish them with the blade of your knife. Put the garlic in a large bowl with the remaining oil, ginger, mustard, a pinch of sugar and one-third of the lime juice. Whisk, then tip in the warm lentils, stir and season to taste. Coarsely grate the carrots, shred the cabbage and roughly chop the coriander. Squeeze over the remaining lime juice and season to taste.
  • Divide the lentil mixture between four bowls (or four containers if saving and chilling). Top each serving with a quarter of the carrot slaw and a quarter of the sweet potato and cauliflower mix.

Nutrition Facts : Calories 350 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 13 grams sugar, Fiber 13 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium

CURRIED RED LENTIL SWEET POTATO STEW



Curried Red Lentil Sweet Potato Stew image

Provided by Jeanine Donofrio

Yield 4

Number Of Ingredients 21

1 tablespoon coconut oil
½ large yellow onion, chopped
2 carrots, diced
2 garlic cloves, minced
½ teaspoon fresh ginger, minced
1 large sweet potato, chopped
2 teaspoons muchi curry powder*
¼ teaspoon ground cardamom
¾ cup dried red lentils
4 cups vegetable broth
1 cup chopped green beans
½ cup frozen peas, thawed
2 cups baby spinach
Juice of 1 lime, plus extra lime wedges for serving
Juice of ½ small lemon
Pinch of red pepper flakes (optional)
Garnish with fresh cilantro (optional)
½ cup Greek yogurt
½ teaspoon extra-virgin olive oil
Squeeze of fresh lemon or lime juice
Sea salt and freshly ground black pepper

Steps:

  • Heat the oil in a large pot over medium heat. Add the onion and a few pinches of salt and pepper and cook until soft, about 5 minutes. Add the carrots, garlic, ginger, and sweet potatoes and stir. Add the curry, cardamom, and another pinch of salt and pepper. Stir again and cook until the spices are fragrant, about 1 minute. Add the lentils and broth. Reduce heat and simmer until the carrots and sweet potatoes are soft, 20 to 30 minutes.
  • Use an immersion blender (or a potato masher) to coarsely blend the stew. Add the green beans, peas, and spinach and cook for another few minutes. Add the lime juice, lemon juice, and red pepper flakes, if using. Taste and adjust seasonings, adding more spice, lime, and salt and pepper to balance the flavors to your liking.
  • Garnish with fresh cilantro, if using, and serve with lime wedges. If desired, combine all yogurt sauce ingredients and serve on the side.

30-MINUTE POTATO CAULIFLOWER RED LENTIL CURRY



30-Minute Potato Cauliflower Red Lentil Curry image

A rich and hearty curry of potato, cauliflower, and red lentil made in just 30 minutes! Hearty, comforting, and incredibly satisfying.

Provided by Minimalist Baker

Categories     Entree

Time 30m

Number Of Ingredients 26

1 ½ cups water
2/3 cup red lentils ((if subbing another kind of lentil, adjust cook time accordingly))
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))
Rice or Quinoa
Cilantro
Lime wedges
Vegan Naan
Steamed or Curried Greens

Steps:

  • Bring water to a boil over high heat. Once boiling, add lentils, bring back to a gentle boil, then reduce heat to a simmer and cook uncovered for 7-10 minutes or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
  • In the meantime, heat a large rimmed skillet or pot over medium heat. Once hot, add oil (or water), mustard seed, cumin seed, coriander seed, and cardamom pods. Cook for 30 seconds to 1 minute, or until fragrant and popping (stirring occasionally).
  • Add shallot, ginger, and serrano pepper and stir. Sauté for 3 minutes, stirring occasionally. The shallot should be soft and translucent. Then add garlic and stir once more.
  • Add cauliflower, red bell pepper, potato, curry powder, and salt and stir. Cook for 4 minutes, stirring occasionally.
  • If grating your tomatoes, do so and add to the pan now. If using diced canned tomatoes, I recommend giving them a quick blend in a food processor or small blender to create more of a purée. Once tomatoes have been added to the pan, also add vegetable broth and bring to a simmer over medium heat. Cover and cook for 10 minutes or until potatoes are tender.
  • Add cooked drained lentils, coconut aminos, maple syrup, and coconut milk and stir. Bring back to a simmer and cook for a few minutes to let the flavors meld. You can simmer this for up to 15 minutes, but it's not necessary.
  • Taste and adjust flavors as needed, adding more maple syrup for sweetness, curry powder to intensify the curry flavor, salt to taste, or coconut aminos for saltiness / depth of flavor. We added a bit more of each.
  • To serve, divide between serving bowls and enjoy as is or with a side of naan, rice, steamed greens, or quinoa (optional). Fresh lime juice and cilantro make lovely additions as well (optional). NOTE: Be careful not to eat the cardamom seeds as they can have quite a kick!
  • Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in the microwave or in a saucepan. Add more vegetable broth or coconut milk as needed to rehydrate.

Nutrition Facts : ServingSize 1 g, Calories 363 kcal, Carbohydrate 50.8 g, Protein 11.8 g, Fat 13.5 g, SaturatedFat 5.9 g, Sodium 806 mg, Fiber 7.9 g, Sugar 12.7 g

CURRIED CAULIFLOWER SWEET POTATO SOUP



Curried Cauliflower Sweet Potato Soup image

A vegan slow cooker curried cauliflower sweet potato soup that is easy to make and is the perfect lunch or supper for chilly fall and winter days.

Provided by Gwen Leron

Categories     Main Course

Time 6h45m

Number Of Ingredients 11

1 head of cauliflower (chopped)
3 medium-sized sweet potatoes (peeled and cubed)
3 medium-sized carrots (peeled and chopped)
1 medium onion (chopped)
2 cloves garlic (chopped)
6 cups vegetable broth
1/2 cup coconut milk
1-2 teaspoons curry powder
1/2 teaspoon cumin
salt to taste
coconut milk ((for garnish, optional))

Steps:

  • Add the cauliflower, sweet potatoes, carrots, onions, garlic, and broth to the slow cooker. Set to low and let cook for 6 hours. (If you are in a rush, set to high and cook for 3 1/2 - 4 hours or until vegetables are soft)
  • Once cooked, puree with an immersion blender until the soup is smooth.
  • Add in the coconut milk, 1 tsp of curry, and the cumin. Blend again making sure that all spices are incorporated. If you'd like, add more curry to taste. Season with salt, to taste.
  • Allow the blended soup to cook on low for another 30 minutes.
  • If using coconut milk for garnish, drop a tablespoon of coconut milk in the center of each bowl of soup.

Nutrition Facts : Calories 160 kcal, Carbohydrate 28 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Sodium 344 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

LENTIL SWEET POTATO CHILI



Lentil Sweet Potato Chili image

Nothing says comfort meal like this easy and hearty vegetarian / vegan Slow Cooker Lentil Sweet Potato Chili. The perfect way to warm up on a cold day!

Provided by Gwen Leron

Categories     Main Course

Time 8h15m

Number Of Ingredients 13

1 yellow onion, (chopped)
3 cloves garlic, (minced)
2 sweet potatoes, (chopped)
2 x 796ml/28oz cans of diced tomatoes
1 x 398ml/14oz can of red kidney beans, (drained and rinsed)
1 ½ cups frozen corn
3 ½ cups vegetable broth
1 ½ cups dried green lentils
2 tablespoons chili powder
2 teaspoons cumin
salt and pepper to taste
diced avocado for garnish ((optional))
fresh parsley or cilantro for garnish ((optional))

Steps:

  • Add all ingredients to slow cooker. Mix well.
  • Cover and cook on low for 8 hours or on high for 4.5 hours
  • Season with salt and pepper to taste. More chili powder can be added if you'd like. Give it a taste test and if you find it can use some more, go ahead and add, 1 teaspoon at a time.
  • Use just 3 cups of broth instead of 3 ½
  • Add all ingredients to pressure cooker. Mix well.
  • Place and lock lid onto the pot and close the pressure release valve. Set to pressure cook for 10 minutes. Pot will take roughly 30 minutes to come to pressure.
  • When the pressure cooking time has ended, press cancel and allow the pot to natural release for 15 minutes. Once the 15 minutes has passed, carefully open the pressure release valve to quick release the rest of the pressure.
  • Once pressure has been released and the float valve pin has dropped, slowly unlock and remove the lid.
  • Season with salt and pepper to taste. More chili powder can be added if you'd like. Give it a taste test and if you find it can use some more, go ahead and add, 1 tsp at a time.

Nutrition Facts : ServingSize 2 cups, Calories 407 kcal, Carbohydrate 78 g, Protein 22 g, Fat 1 g, Sodium 511 mg, Fiber 9 g, Sugar 15 g

VEGAN CURRIED CAULIFLOWER, SWEET POTATO, AND LENTIL SOUP



Vegan Curried Cauliflower, Sweet Potato, and Lentil Soup image

This vegan lentil soup is quick, easy, nutritious, and delicious.

Provided by Kasmira Bresett

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h10m

Yield 5

Number Of Ingredients 12

1 tablespoon coconut oil
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon minced fresh ginger, or more to taste
1 tablespoon curry powder, or more to taste
2 teaspoons ground coriander
2 teaspoons ground cumin
8 cups vegetable broth
1 cup dry red lentils, rinsed and drained
1 head cauliflower, broken into florets
2 cups cubed sweet potato
3 cups fresh spinach

Steps:

  • Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
  • Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 53.9 g, Fat 4.7 g, Fiber 19.7 g, Protein 16.1 g, SaturatedFat 2.5 g, Sodium 820.3 mg, Sugar 12 g

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