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Wooden table with a serving dish of cauliflower and lentil curry.
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Cauliflower and Lentil Curry

Cauliflower and Lentil Curry is full of lentils, veggies and spices. It’s nourishing, tasty, and simple to make in 30 minutes in 1 pot.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 4
Calories: 306kcal
Author: Kate Hackworthy | Veggie Desserts
Cost: $7

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

  1. Rinse lentils thoroughly to remove excess starch.
  2. Cut cauliflower florets into similar sizes for even cooking.
  3. Adjust the consistency by adding more stock or simmering longer.
  4. Taste and adjust seasoning before serving, especially salt and lime.
 

Nutrition

Calories: 306kcal | Carbohydrates: 45g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 666mg | Potassium: 1154mg | Fiber: 19g | Sugar: 8g | Vitamin A: 512IU | Vitamin C: 84mg | Calcium: 112mg | Iron: 6mg