Vegetable Curry

½ head of cauliflower, chopped into small pieces
3 carrots, finely diced
2 celery stalks, finely diced
1 cup frozen peas
½ cup frozen corn
1 medium onion
2 tbsp oil
1½ tsp turmeric powder
¼ tsp red chili powder (cayenne pepper, or less if you don’t like it spicy)
1 tsp cumin
½ tsp coriander powder
2 tsp garam masala
3-4 cups vegetable stock
1 cup of red lentils
1 tsp salt (or to taste)

Heat oil in large pot on medium heat. Add the onion and cook for a few minutes until onion is soft.

Lower the heat and add turmeric, chili powder, cumin, coriander and garam masala. Let cook for about 30 seconds.

Add the cauliflower and stir well to mix in the spices. Add the rest of the vegetables, lentils and vegetable stock. Let simmer until the vegetables are cooked. Stir occasionally. If vegetables begin to stick to the bottom of the
pot, add more stock.

Serve with whole grain naan bread or brown basmati rice.


If you want to make this in the slow cooker, add all ingredients but the peas and corn to the slowcooker, and cook on high for 4 hours or low for 8 hours. Add the peas and corn about 30 minutes before serving. They will thaw and cook in that time.