Lentil and Vegetable Curry with Basmati Rice

Ingredients

• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 cup red lentils
• 1 14.5 oz can diced tomatoes
• 2 cups low-sodium vegetable broth
• 2 cups cauliflower, florets
• 2 cups spinach, chopped
• 1 cup basmati rice
• 1 whole lime, wedges for serving

Instructions

1. 1

   In a large skillet or Dutch oven, sauté the onion in a small amount of oil over medium heat until translucent, about 5 minutes.

2. 2

   Add the garlic, ginger, curry powder, cumin, and turmeric. Cook for 1-2 minutes until fragrant.