Big thanks to Patchwork City Farms for these amazing summer produce found in my bi-weekly CSA basket. From the basket, I used potatoes, cherry tomatoes and fresh basil.
This is how it is made: In a pan add 2 tablespoons of coconut oil. Sautéed with red onions, garlic and peppers 🌶 . Chop potatoes 🥔 into small cubes and add this to the pan as well. Next add cumin, curry powder, masala, 2 teaspoons of salt and coconut milk and lentils. Let it simmer until potatoes and lentils are tender. When dish is almost done add chopped cauliflower until it is also tender. Turn dish off and remove from heat. Next chop cilantro and basil and stir into the curry mixture. You can serve this dish over rice of greens and then top with basil and cherry tomatoes 🍅