Vegan Keema Aloo
Step 1. In a 5.5-qt Dutch oven or a soup pot, heat up the canola oil over medium heat.
Step 2. Add the onions to the Dutch oven; cook for 8 minutes or until the onions are lightly browned; stir occasionally.
Step 3. Add the garam masala, jalapeño pepper, fresh ginger, curry powder, and garlic; cook for 1 minute or until fragrant.
Step 4. Add the vegetable broth and dry lentils. Bring the Dutch oven to a boil over high heat.
Step 5. Add the red potatoes, canned coconut milk, cauliflower, and salt. Bring the Dutch oven to a boil again over high heat.
Step 6. Lower the heat and allow it to simmer for 20 minutes covered or until the lentils and potatoes are tender.
Step 7. Add the canned diced tomatoes and frozen peas. Bring the Dutch oven back to a boil again over high heat.
Step 8. Lower the heat and allow it to simmer for 5 minutes. Turn off the heat.
Step 9. Garnish with fresh cilantro to serve.