I was inspired to make this after a shopping trip led me to a cauliflower sale. I wanted something warming, grounding, and full of protein. I’ve been craving plant-based protein lately, not meat. I always follow my body’s signals without question and right now it’s not into chicken or beef for some reason.
I started out with this big crisp head of cauliflower, onion and garlic.
I sauteed the onion/garlic in the slow-cooker with some coconut oil.
Then I added the chopped up cauliflower and sprinkled with curry, tumeric and red pepper flakes
When the cauliflower was softened, I added a can of garbanzo beans (chickpeas)
I saw some baby carrots in the fridge so I tossed those in as well. This was becoming a nice indian inspired vegetable stew
It was a little thin so I added some split red lentils knowing they cook very fast and become mushy which creates a thickness to the broth
I still wasn’t satisfied with the texture so I plopped in a spoonful of peanut butter to give it a nutty smooth flavor
Served over quinoa, it was the perfect meal for a winter night. I sauteed some kale on the side which went nicely with it.