Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • ½ an onion (, diced)
  • 2 garlic cloves (, minced)
  • 2 cups cauliflower florets
  • 2 cups cubed sweet potato ((about 1 large))
  • 2 cups cubed eggplant ((about 1 small))
  • 1 tablespoon fresh ginger (, grated)
  • 1 tablespoon fresh turmeric (, grated)
  • Pinch of salt & pepper
  • 3 tablespoons green curry paste
  • 1 cup green lentils
  • 1 can full-fat coconut milk
  • 1 can lite coconut milk ((or full-fat))
  • 2 cups water + more as needed
  • 2 - 3 cups spinach or green kale
  • Cilantro + hot peppers to garnish

Instruction

  • Heat the oil in a large stockpot or dutch oven. Add the onions and garlic and saute until just starting to soften, 3 - 5 minutes.
  • Add the cauliflower, sweet potato, and eggplant and saute for another few minutes. Add the spices, curry paste, salt, pepper and lentils and stir to combine. Cook for 1 - 2 minutes.
  • Add all of the liquid into the pot and stir to combine. Bring the soup to a boil, then cover and reduce to simmer. Cook for 30 - 40 minutes until the lentils have cooked and the sweet potato is fork tender. Add more water if needed.
  • Remove from the heat and stir in the greens. Continue stirring until the greens have wilted. Serve immediately with your choice of toppings!