2 med. sized sweet potatoes, peeled and cut into 1-inch chunks
1 head cauliflower, stemmed and separated into florets
1 C brown lentils, rinsed
2 14.5 oz. cans low/no-sodium diced tomatoes with juice
This is even better made a day ahead so that the flavors have a chance to
meld together--a great make-ahead dish!
Heat a large sauce pan or dutch oven over medium heat and add sauté liquid or
pan spray. Add onion, and cook 5 minutes, or until softened, stirring often.
Stir in curry powder and cook 1 minute, stirring constantly. Add sweet potatoes,
cauliflower, lentils, tomatoes with juice, and 1 1/2 C water.
Bring mixture to a boil. Reduce heat, cover and simmer 30 minutes or until
lentils and sweet potatoes are tender. (Add additional water as needed.) Season to taste with salt and pepper
(optional).
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