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.
- 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
- Vegetable Stock
- Coconut Milk – This recipe calls for canned coconut milk. For a lighter option, use Light Coconut Milk.
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
Red Lentil Cauliflower Curry
- 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