Today, I made a Vegan Thai Curry Cauliflower Lentil Soup for dinner, with plenty for leftovers to take to work for the rest of the week.Although curry is relatively a quick meal, brewing it in the crock pot helps the flavors develop.
Additionally, layering the lentils and vegetables in the crock pot, in the right order, helps to cook everything evenly. In turn, the spices soak into the cauliflower, lentils and sweet potatoes.
The low heat is also important, because you don’t want the cauliflower to cook too quickly and get mushy. The cauliflower should be firm, and the sweet potatoes perfectly soft. So, don’t try to speed up the process.
Although most recipes call for high fat coconut milk, it isn’t necessary. Instead, opt for low-fat coconut milk which contains 50% of your daily Vitamin B12 requirements.
Furthermore, 1/4 cup of Low fat coconut milk has only 4 calories compared to full fat count milk with 140 calories. Low-fat coconut milk also only contains 4 grams of fat for 1/4 cup compared to 10 grams in full fat coconut milk.
Markedly, red curry has a unique spicy, sweet, taste. Combined with ginger, the sauce develops fully.
As a result, coconut milk brings the spicy temperature down and provides a creamy, tasty broth. The chickpeas, cauliflower, and sweet potatoes absorb the flavors and bath in the broth.
Garnish with a few peanuts, a lime wedge, cilantro and a Sriracha drizzle if you dare.
*Modification: if you don’t have a crockpot, follow the same directions, and bring all ingredients to a boil. Cover, reduce heat to medium low and cook for an hour, stirring every once in a while. Right before serving, complete the other steps by adding the lime juice, coconut milk, etc.