Red Lentil Cauliflower Curry
This vegan Red Lentil Cauliflower Curry is a spiced Indian Curry made with lentils and cauliflower for a delicious gluten-free and plant-based meal.
I am back at it with another recipe featuring my favorite new vegetable: the cauliflower!
If you’re new, maybe you don’t know how much I’ve been digging cauliflower recently. I mean what’s not to love? Why it’s
- incredibly versatile
- super nutrient-packed
- so delicious in its buttery tenderness
And today, I’m featuring cauliflower again in this delicious and simple Red Lentil Cauliflower Curry. Yum!
This Red Lentil Cauliflower Curry is inspired by one of my favorite recipes in Angela Liddon’s first cookbook, The Oh She Glows Cookbook. After making a similar curry a couple of times from her book, I started deviating from the recipe, cutting out some of the vegetables, adding coconut milk, tossing in a few different spices, and after variation upon variation, I ended up with this.
Recommended Ingredients & Equipment
This dish combines the flavors of fresh garlic and ginger with curry powder, cumin, and turmeric for an Indian-inspired sauce that the red lentils and cauliflower are then cooked in to get delightfully tender and fully saturated in flavor.
Here is everything you need.
Ingredients & Substitutions
- Yellow Onion
- Jalapeño – You can omit if you don’t like spice.
- Garlic
- Ginger
- Spices – You will need curry powder, cumin, and salt
- Tomatoes – This recipe calls for one (14.5oz) can of diced tomatoes. You could also use 5-6 fresh tomatoes.
- Red Lentils
- Cauliflower
- Vegetable Stock
- Coconut Milk – This recipe calls for canned coconut milk. For a lighter option, use Light Coconut Milk.
Recommended Equipment
You don’t need much for this recipe. A high quality soup pot, a good chef’s knife, cutting board, and basic kitchen utensils are all you need. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Red Lentil Curry
Step One – Sauté the Veggies
Sauté onions and jalapeños for 5-7 minutes, until tender and fragrant. Add ginger and garlic and sauté for another minute or two. Stir in spices.
Step Two – Add Remaining Ingredients
Add tomatoes, lentils, vegetable broth, and cauliflower to the pot and bring to a boil. Reduce heat to a simmer. Cook for 20 minutes, partially covered, stirring occasionally, until lentils and cauliflower are tender.
Add coconut milk, salt, and pepper. Serve with rice and fresh cilantro.
Serving And Storing
Serve over rice, cauliflower rice, or vegan naan. Top it with fresh cilantro.
Store uneaten curry in an airtight container in the refrigerator for 3 days. It can also be stored in the freezer for up to 1 month. To serve, pull it out of the freezer the night before to thaw. Gently reheat over low heat on the stovetop.
Frequently Asked Questions
Yes! it is.
Unfortunately, lentils are not considered keto-friendly! However, for a low-carb version, swap out the rice for cauliflower rice and you’re good to go!
More Vegan Curry Recipes
- Coconut Curry with Tofu
- Eggplant and Chickpea Curry
- Thai Sweet Potato Curry
- Thai Green Curry
- Pumpkin Peanut Curry with Tofu
This vegan Red Lentil Cauliflower Curry is a spiced Indian Curry made with lentils and cauliflower for a delicious gluten-free and plant-based meal.
Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!
Cuisine: Indian, Vegan, Gluten-Free
Servings: 4
Calories: 385 kcal
Author: Sarah McMinn
- 1 tablespoon coconut oil
- 1 small yellow onion, chopped
- 1 jalapeno, chopped
- 3-4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 14.5 oz can diced tomatoes
- 1 cup dried red lentils, rinsed
- 1 small head cauliflower, torn into small pieces
- 3 cups vegetable stock
- 1/2 cup coconut milk
- salt and pepper, to taste
- 2 cups cooked rice
- Fresh cilantro
Heat the coconut oil in a large cast-iron skillet or pot. Once the oil is hot, sauté onions and jalapeños for 5-7 minutes, until tender and fragrant. Add ginger and garlic and sauté for another minute or two. Add curry powder and cumin, stirring to coat.
Once onions are evenly coated, add tomatoes, lentils, vegetable broth, and cauliflower to the pot and bring to a boil. Reduce heat to a simmer. Cook for 20 minutes, partially covered, stirring occasionally, until lentils and cauliflower are tender.
- Add coconut milk, salt, and pepper. Cook for another 1-2 minutes then remove from heat.
- Serve over rice with fresh cilantro
Serving and Storing – Serve over rice, cauliflower rice, or vegan naan. Top it with fresh cilantro. Store uneaten curry in an airtight container in the refrigerator for 3 days. It can also be stored in the freezer for up to 1 month. To serve, pull it out of the freezer the night before to thaw. Gently reheat over low heat on the stovetop.
Desi says
Fantastic recipe, didn’t change a thing and cane out delicious!
Allison R. says
I made this with quinoa and it was amazing! I think I used more coconut milk than the recipe called for.
Maggie says
5 stars! Easy to make and quite flavorful. I did not have diced tomatoes so I substituted 1 large diced local tomato, along with a 10 oz. can of Rotel. Spicy and delicious.
Ama says
This has become a staple in my home! I try to make half of the meals I cook meatless, vegetarian, or vegan. I’m always looking for plant based meals that satisfy my husband and I, and this lentil curry hits the spot. Thanks for making clean eating delicious!
I found that we prefer to eat this with whole wheat rotini rather than rice or white pasta. I used better than boullion vegetable base, dried garlic, dried ginger, and I had Real Coco coconut milk on hand. When I use it up I will switch over to canned coconut milk. I double the recipe (except for the jalapeño) and freeze half for another time.
melissa says
coconut milk – canned?
Sarah says
Canned
Anne-Marie Evison says
This is delicious I used green lentils Instead and added chickpeas
Line Pothier says
Can this recipe be frozen ? Not sure because of the coconut milk.
Thanks
Sarah says
It can be but it won’t be quite as good as it is fresh.
Elita says
How much ginger is 1 ginger? What size is the piece of ginger root that you are using?
Sarah says
Sorry. Looks like when I transferred recipe cards, that detail was dropped. It’s 1 tbsp. I just updated.
Gigi says
Unless I missed something…what size of canned tomatoes does this recipe call for?
Sarah says
14.5 ounce. I just specified in the recipe. Thanks for pointing that out!
Heffe says
This was a great recipe. I added some shredded chicken as well! Mmmhmm…
Lisa says
This looks delicious, and I just happen to have a cauliflower in my fridge… think it’ll be on the menu for tonight…