Sweet Potato, Cauliflower & Lentil Curry

This hearty curry is a much requested meal in our home.  The recipe card is smudged and the corners are bent -- all signs of much use in the last few years.  We use a mild, slightly sweet, Jamaican curry, which is very similar to Indian curries, and very different from Thai curries.  So just know what curry you're adding with this recipe! We normally enjoy this dish over a steaming bowl of rice and sprinkle fresh parsley or cilantro on top.  YUM!

Sweet Potato, Cauliflower & Lentil Curry
Serves 8

• 1 lg onion, finely diced
• 1 TBLS minced garlic
• 3 TBLS good curry powder
• 1/2 tsp powdered ginger
• 1 1/2 cup dry brown lentils, picked over and rinsed well
• 2 cans diced tomatoes, with juice
• 6 cups cubed (1in) sweet potato
• 6 cups cauliflower florets
• 3 cups broth
• 1 TBLS lemon juice, at end
• Fresh cilantro or parsley
• S&P to taste

-- Steam/saute onion until soft and translucent. Add spices until fragrant.

-- Add remaining, bring to a boil, stir, reduce heat, cover and simmer 30-45 minutes until lentils and veggies are soft, stirring occasionally to prevent sticking (add extra broth or water if needed)

Crockpot: Dump it all in and cook on high for 4-6 hours.