Introduction
Get ready to experience a delightful blend of flavors with this hearty Cauliflower and Lentil Curry. This nutritious dish combines tender cauliflower florets with protein-rich lentils in a warming, aromatic curry sauce. What I love most about this recipe is how it transforms simple ingredients into a satisfying meal that’s both budget-friendly and packed with nutrients. Whether you’re a curry enthusiast or just starting to explore Indian-inspired cuisine, this recipe strikes the perfect balance between authenticity and accessibility.
Ingredients
- 1 large cauliflower head, cut into florets
- 1 cup red lentils, rinsed
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 2-inch piece of ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Ingredient Note: Can’t find red lentils? Brown or green lentils work too, but they’ll need a bit more cooking time. For a creamier curry, use full-fat coconut milk.
Instructions
- Heat oil in a large pot over medium heat. Add onions and cook until softened and translucent (about 5 minutes).
- Add garlic and ginger, sautéing for another minute until fragrant.
- Stir in curry powder and turmeric, cooking for 30 seconds to bloom the spices.
- Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add cauliflower florets and coconut milk. Simmer for 15-20 minutes until the cauliflower is tender and lentils are fully cooked.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 portions
Recipe Notes
- For perfectly cooked cauliflower, try to cut the florets into similar-sized pieces.
- Don’t skip blooming the spices – this step releases their full flavor potential.
- The curry will thicken as it cools. If it gets too thick, simply add a splash of warm broth or water.
- This curry tastes even better the next day, making it perfect for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with basmati rice, naan bread, or quinoa for a complete meal.
- For extra heat, add a diced fresh chili or red pepper flakes during cooking.
Cauliflower and Lentil Curry
Ingredients
- 1 large cauliflower head cut into florets
- 1 cup red lentils rinsed
- 1 large onion finely diced
- 4 garlic cloves minced
- 2- inch piece of ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 can 14 oz diced tomatoes
- 1 can 14 oz coconut milk
- 3 cups vegetable broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onions and cook until softened and translucent (about 5 minutes).
- Add garlic and ginger, sautéing for another minute until fragrant.
- Stir in curry powder and turmeric, cooking for 30 seconds to bloom the spices.
- Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add cauliflower florets and coconut milk. Simmer for 15-20 minutes until the cauliflower is tender and lentils are fully cooked.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
