Dennis Prescott

Everyone has ‘that’ dish. The recipe that, if only for a moment, makes you feel like all is well and good in the world. It’s jam-packed with happy, joy, and overflowing with the good vibes. It’s comfort food X 100.

9 times out of 10 in my house, this is a curry. A good curry is comfort food at it’s finest.

I’m so pumped and completely honored to have partnered with the fantastic Pulse Pledge program this year, creating recipes that highlight pulses as a superhero and committing to eat pulses for at least one meal a week. Certainly not a difficult decision; they are affordable, delicious, entirely sustainable, and super healthy. A total knockout ingredient.

Make your 2016 The Year of Pulses, take the #pulsepledge, and start to incorporate this deliciousness into your weekly meal plan. You’ll feel better, eat better, and help folks all over the world eat/live/thrive. Check out Pulsepledge.com and sign up to rock pulses in 2016.

This recipe will absolutely be a guaranteed hit in your home. Give it a whirl guys.

Sweet Potato and Cauliflower Lentil Curry

Serves 4 – 6

1 tablespoon vegetable oil

1 teaspoon mustard seeds

1 red onion, diced

1 tablespoon ginger, finely diced

3 cloves garlic, minced

1 tablespoon curry powder

1 teaspoon turmeric

1/2 teaspoon ground coriander

1/2 teaspoon paprika

1/2 teaspoon sea salt

1 cup bell pepper, diced

4 1/2 cups vegetable stock

1 cup dried green lentils

2 medium sweet potatoes, cubed (about 3 cubes)

1 540ml tin chickpeas, drained and rinsed

2 cups cauliflower, cut into florets

1-2 red chilies

1 green onion, sliced

1/4 cup cilantro

1/2 cup yoghurt

Rice or Naan bread, for serving

Heat a stock pot (or high-sided pan with a cover) over medium-heat, and pour in the oil. When hot, add the mustard seeds and cook for one minute. Stir in the red onion, garlic, and ginger, and cook, stirring often, for 5 minutes. Add the red bell pepper, curry powder, turmeric, ground coriander, and paprika, and, stirring often, cook for one minute, until the spices are fragrant and your kitchen smells like heaven.

Add the stock, lentils, chickpeas, and diced sweet potatoes, and give everything a good mix. Bring to a simmer, then cover and reduce heat to medium-low. Cook for 20 minutes, then fold through the cauliflower. Cover and cook an additional 10 minutes, until the lentils and potatoes have softened and cooked through.

Top curry with sliced chilies and green onions, and serve with naan bread or rice.