Packed with turmeric, garam masala, spices, and creamy coconut milk, this Cauliflower and Lentil Curry is nourishing, tasty, and simple to make in 1-pot in 30 minutes.
This easy one-pot cauliflower and lentil curry combines pantry staples with vibrant spices for a nourishing, flavorful meal that’s both easy and satisfying.
There’s something magical about a well-made curry, isn’t there? It’s warm, comforting, and endlessly adaptable.
This cauliflower and lentil curry is one of my go-to recipes when I need something hearty but not heavy, filling but not fussy. Plus, the whole family loves it!
It comes together in one pot, uses simple ingredients, and is packed with flavor thanks to a blend of vibrant spices.
When you take a bite, you’ll notice the creamy richness of the coconut milk, the earthiness of the lentils, and the slight sweetness and texture of the soft cauliflower that soaks up all those spices beautifully.
Add the bright pop of lime and the freshness of spinach, and you’ve got a dish that’s satisfying on its own or paired with rice or bread. Try it with some Turmeric Rice and super easy 15 minute Easy Naan Bread for a full meal that's as easy as it is tasty.
I love making this curry for meal prep or casual dinner gatherings. It’s naturally vegan, but even my meat-eating friends go for seconds.
Plus, the leftovers are even better the next day—a sign of a truly great curry. I'll freely admit that I've had this cauliflower and lentil curry for breakfast, cold, straight from the fridge. It sounds wrong, but I love cold curry!
If you love lentils and love curry, then you've got to try my hugely popular Red Lentil Dahl. It has hundreds of 5⭐ reviews.
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Why You'll Love This Recipe
- Easy and Quick: Ready in 30 minutes with minimal prep.
- Wholesome Ingredients: Loaded with plant-based protein and fiber from lentils, plus nutrient-packed cauliflower and spinach.
- Adaptable: Swap ingredients based on what you have; it’s very forgiving.
- Great for Meal Prep: Tastes even better the next day.
- One-Pot Wonder: Less cleanup and maximum flavor.
Ingredients
- Cauliflower: The star vegetable. Broccoli or sweet potato could work as substitutes.
- Red Lentils: Cook quickly and add creaminess. Green or brown lentils work but take longer to cook. 15 Best Lentil Recipes.
- Coconut Milk: Makes the curry creamy and rich. Use full-fat for the best texture. This is the stuff in the can, not the milk-like coconut milk in a carton.
- Turmeric, Coriander, Cumin, Garam Masala: The spice blend gives the curry its distinctive flavor. Adjust to taste.
Vegetable Oil: Any neutral oil works. Coconut oil adds a subtle richness. - Onion: The base flavor; yellow or white onions are best.
- Garlic: Essential for depth; fresh is best, but jarred works in a pinch.
- Ginger: Adds a warm, zesty note. Use fresh or frozen.
- Vegetable Stock or Water: For cooking the lentils; stock adds extra flavor.
- Diced Tomatoes: Fresh or canned, they balance the richness with acidity.
- Spinach: Adds freshness at the end. Kale or Swiss chard work, too.
- Lime Juice: Brightens the flavors; lemon is a good substitute.
- Cilantro/Coriander: For garnish, adding freshness. Skip if you’re not a fan.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the onion and cook for 5-7 minutes or until soft but not browned.
Stir in the garlic and ginger. Cook for another minute until fragrant.
Add turmeric, ground coriander, ground cumin, garam masala, and dried red chili flakes. Stir for about 30 seconds to release their aroma.
Stir in the red lentils, cauliflower florets, diced tomatoes, coconut milk, and vegetable stock.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and the cauliflower is tender. Adjust the thickness by adding more stock or simmering uncovered to reduce.
Stir in the spinach until wilted.
Season with salt to taste and stir in lime juice for brightness.
Serving Suggestions
- Over steamed basmati rice.
- With warm naan or flatbread.
- Topped with a dollop of coconut yogurt or plain yogurt.
- Served alongside a cucumber salad.
- Add a side of Baked Spinach Cauliflower Pakoras and Easy Bombay Aloo (Bombay Potatoes)
- With other Vegan Curry Recipes, like Chickpea Curry or Tofu Curry, for variety.
- Paired with a cooling raita.
- Stuffed into a naan wrap for an on-the-go meal.
Storage
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge.
Top tips
- Rinse lentils thoroughly to remove excess starch.
- Cut cauliflower florets into similar sizes for even cooking.
- Adjust the consistency by adding more stock or simmering longer.
- Taste and adjust seasoning before serving, especially salt and lime.
FAQ
Yes, just add it directly to the pot; it may cook slightly faster.
Use a good curry powder blend as a substitute.
Add more stock or water until you reach the desired consistency.
More Curry Recipes
If you love this cauliflower dal recipe, then be sure to check out these other Indian curries too!
Indian Side Dishes
Make it a full meal with these tasty Indian side dishes!
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📖 Recipe
Cauliflower and Lentil Curry
Equipment
- Large pot
Ingredients
- 2 tablespoons vegetable oil or coconut oil
- 1 onion diced
- 2 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 teaspoon ground turmeric
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon dried red chili flakes or more to taste
- 1 cup red lentils rinsed 200g
- 1 cauliflower cut into florets
- 1 can 14 oz, 400ml coconut milk
- 2 cups vegetable stock or water 475ml
- 14 ounce canned diced tomatoes 400g, or 2 fresh tomatoes, chopped
- Salt to taste
- 2 handfuls spinach
- Juice of 1 lime
For Garnish:
- Fresh cilantro chopped
- Red chili flakes optional, for extra heat, or fresh red chili
Instructions
- Heat the vegetable oil in a large pot or deep skillet over medium heat.
- Add the onion and cook for 5-7 minutes or until soft but not browned.
- Stir in the garlic and ginger. Cook for another minute until fragrant.
- Add turmeric, ground coriander, ground cumin, garam masala, and dried red chili flakes. Stir for about 30 seconds to release their aroma.
- Stir in the red lentils, cauliflower florets, diced tomatoes, coconut milk, and vegetable stock.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and the cauliflower is tender. Adjust the thickness by adding more stock or simmering uncovered to reduce.
- Stir in the spinach until wilted.
- Season with salt to taste and stir in lime juice for brightness.
Notes
- Rinse lentils thoroughly to remove excess starch.
- Cut cauliflower florets into similar sizes for even cooking.
- Adjust the consistency by adding more stock or simmering longer.
- Taste and adjust seasoning before serving, especially salt and lime.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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