Healthy vegetarian curry lentil recipe, combining potatoes, cauliflower, carrots, and other tidbits of flavor. See recipe options at bottom of post.
Ingredient photo is posted below– Turmeric, curry powder and cayenne pepper are not pictured, but are always good to include with the mix!
I did not end up using the can of coconut milk, as it seemed just as tasty without adding the extra calories (but Whole Foods has this light option).
The naan bread can be found at Whole Foods, with whole wheat, roasted garlic, and white options.
A bag of brown rice and an instant cooking Tandoori rice is pictured– see image below for how I season the plain brown rice.
If you are looking to add extra flavor to your lentils, then the sauce packets pictured below (found at World Market and Whole Foods) are a healthy and tasty option.
This tiny serrano pepper just did not cut it for this large batch of lentils. Next time I will add 5!
I like to sprinkle a bit of each of these into the rice cooker.. Or, if you are in a rush, there’s always the instant tandoori rice, as seen in the ingredient photo.
Add one or both of these into the mix for a flavorful meal (found at World Market)…
The dish is also really good with almonds sprinkled over top! 
Recipe options to work from:
Carrot, Cauliflower, Winter Squash, and Red Lentil Curry
Directions:
Saute onion, chile, ginger and garlic in saucepan for about 5 minutes.
Cook the rice (adding seasoning to the water) in the rice cooker.
Cook lentils in pot according to directions, adding potato, cauliflower and carrots, bringing it to a boil. Reduce heat and simmer uncovered, stirring occasionally, until veggies are tender (about 20 minutes).
Pour into skillet (where the onion, chile, ginger and garlic remain) and stir in sauce packets and sprinkle in spices according to taste.
Pop the naan bread into the oven, just before you are ready to eat.
Omnomnom, stuff that face.
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