Curried Cauliflower with Lentils and Chard

All right vegan friends this is a great dish for you! Packed with iron, protein and lots of flavor,  this curry dish makes for a great weekday meal to keep you going during those busy weeks. AND it takes just 30 minutes to prepare! 

It's also has turmeric  of course, my favorite anti-inflammatory herb.  You know me,  I can't pass up any opportunity to add turmeric to a recipe!  I  have made a dish similar to this with kale before, but I think the fine texture of the chard is better.  Chard is also  another low-cal, leafy green  packed with lots of iron like spinach, and Omega 3s.  I tend to use chard when I recipes call for spinach. Chard is a great substitute since spinach doesn't sit well with my body.  

Ingredients: 

• 1 1/2 cups of dried green lentils 
• 1/2 onion chopped
• 1 tbs fresh ginger minced 
• 1 tsp fresh garlic  minced 
• 2 tbs turmeric 
• 3 tbs cumin 
• 3-5 tbs curry powder (to taste)
• 2 cups cauliflower 
•  1 1/2 cups of  Swiss chard 
  

Directions/Prep:

1. Wash Lentils with three changes of water and drain.
   
2. Boil lentils in a pot for 20 minutes. Drain and set aside. 
3. In a separate pan, saute onions in coconut oil. Add the garlic,  ginger, turmeric, cumin and curry powder and saute for a few minutes longer.
4. Add cauliflower and saute for 10 minutes, until fully incorporated with spices. 
5. Add the lentils, and remaining curry powder to taste. 
6. Cover, reduce the heat, and simmer for 5 minutes. Just as you Turn off heat, add chard. (I like to add the leafy the greens at the end so they are not over cooked. Keep covered, for another 5 minutes before serving. 
7. Serve with brown rice, or on its own! Enjoy. 

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