Description

Cauliflower Lentil Curry

Name: Cauliflower Lentil Curry
Ingredients: 1 tbsp coconut oil or olive oil; 1 yellow onion, diced; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1½ tsp turmeric; 1 tsp ground cumin; 1 tsp curry powder; ¼ tsp red pepper flakes (adjust to taste); 1 cup dried red lentils, rinsed; 1 small head cauliflower, cut into florets; 1 can (13.5 oz) full-fat coconut milk; 2½ cups vegetable broth; Salt & pepper, to taste; Juice of ½ lemon; Fresh cilantro, for garnish; Add a handful of spinach or kale at the end for extra greens; Stir in a can of chickpeas for added protein; Swap half the cauliflower for root vegetables like sweet potatoes or carrots; For a tangier curry, add a can of diced tomatoes with juices; Spice it up with jalapeño, serrano, or a drizzle of sriracha

Warm, hearty, and packed with plant-based goodness—perfect for cozy weeknights or meal prep lunches.

Ingredients

Scale

Main Ingredients:

1 tbsp coconut oil or olive oil
1 yellow onion, diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1½ tsp turmeric
1 tsp ground cumin
1 tsp curry powder
¼ tsp red pepper flakes (adjust to taste)
1 cup dried red lentils, rinsed
1 small head cauliflower, cut into florets
1 can (13.5 oz) full-fat coconut milk
2½ cups vegetable broth
Salt & pepper, to taste
Juice of ½ lemon
Fresh cilantro, for garnish

Optional Variations:

Add a handful of spinach or kale at the end for extra greens
Stir in a can of chickpeas for added protein
Swap half the cauliflower for root vegetables like sweet potatoes or carrots
For a tangier curry, add a can of diced tomatoes with juices
Spice it up with jalapeño, serrano, or a drizzle of sriracha

Instructions

1. Sauté Aromatics

Heat oil in a large pot or Dutch oven over medium heat.
Add onion and a pinch of salt, sauté 5 minutes until soft and translucent.

2. Toast Spices

Add garlic, ginger, turmeric, cumin, curry powder, and red pepper flakes.
Cook 1 minute, stirring constantly, until fragrant.

3. Combine Main Ingredients

Stir in red lentils, cauliflower, coconut milk, and vegetable broth.
Bring to a boil, scraping up any browned bits from the pot.

4. Simmer

Reduce heat to low and simmer uncovered for 25–30 minutes.
Stir occasionally until lentils break down and cauliflower is tender.

5. Finish and Serve

Season with salt, pepper, and lemon juice. Adjust to taste.
Serve over rice or with warm naan/pita bread.
Garnish with fresh cilantro and optional lemon wedges or vegan yogurt.

Notes

Too Thin? Simmer longer or mash a small portion of lentils and cauliflower to thicken naturally.
Other Lentils: Brown or green lentils will take longer (40–45 min) and produce a less creamy curry.
Storage: Keeps in the fridge up to 5 days; freezes for 3 months. Reheat gently with a splash of broth.
Coconut-Free: Substitute coconut milk with unsweetened plant-based cream (cashew or oat).

Nutrition

Calories: 290 Cal Per Serving
Carbohydrates: 30g
Protein: 12g