Potato, Cauliflower, and Lentil Curry

I was not excited to make this dish.  It seemed like a healthy idea, but not something I'd really like, but I was wrong! Not only did we enjoy it the first time around, I found that I couldn't stop eating the leftovers either.  Talk about a win-win!

Potato, Cauliflower, and Lentil Curry (adapted from thekitchn.com)

• 1 large onion, diced small
• 1 pound (about 6 small) red potatoes, cut into small cubes
• 1 small head of cauliflower, cut into bite-sized pieces
• 1-2 carrots, sliced
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 2 Tbs curry powder (or more to taste)
• 1.5 c cooked lentils
• 1/4 teaspoon turmeric
• 1 (28-ounce) can diced tomatoes in their juices
• 1/2 cup plain, non-fat yogurt

Heat a teaspoon of olive oil in a 4- to 6- quart dutch oven over medium-high heat. Cook the onions with a half teaspoon of salt until they are soft and translucent. Add the potatoes and cook until they are browned on all sides. Add the cauliflower and cook until it is also browned in spots.

Toss in all of the spices and stir until they are fragrant, about 30 seconds. Pour in the tomatoes with juice and cooked lentils. Bring everything to a boil, then reduce the heat to medium-low. Cover the pot and let the curry simmer until the potatoes and cauliflower are soft. For a thicker sauce, remove the lid in the last five minutes of cooking to let moisture evaporate.

Turn off the heat and stir in the yogurt. Taste the curry and adjust the salt, pepper, or other seasonings as desired. Serve with rice.