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.

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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.

INGREDIENTS FOR RED LENTIL CURRY

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.

The ingredients for this cauliflower curry are pretty straight forward. You will need:

• yellow onion
• jalapeño
• garlic
• ginger
• curry powder
• cumin
• tomatoes
• red lentils
• cauliflower
• vegetable stock
• coconut milk

Now onto how to make this delicious red lentil curry.

HOW TO MAKE VEGAN RED LENTIL CURRY

As I said, making red lentil cauliflower curry recipe is very straight forward. It’s a matter of cooking your rice, sautéing your onions and garlic, and slathering it all in a rich curry sauce. To make the cauliflower curry you just need to

1. 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.
2. 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.
3. Add coconut milk, salt, and pepper. Serve with rice and fresh cilantro.

Sounds easy? Believe me, it is!

FREQUENTLY ASKED QUESTIONS ABOUT RED LENTIL CURRY

IS THIS VEGAN CURRY RECIPE GLUTEN-FREE?

Yes it is!

IS THIS CAULIFLOWER CURRY KETO-FRIENDLY?

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!

HOW DO I STORE RED LENTIL CURRY CURRY?

For best results, this curry should be eaten shortly after it’s made. However, if you have leftovers you can store them in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.

Serve this curry over rice, rice noodles, or cauliflower rice.

Do you love coconut curry as much as I do? Then you should check out these recipes below:

MORE VEGAN CURRY RECIPES

• Coconut Curry with Tofu
• Eggplant and Chickpea Curry
• Thai Sweet Potato Curry
• Thai Green Curry
• Pumpkin Peanut Curry with Tofu

But before you go, let’s take another look at this coconut curry recipe.

So, enjoy the flavors of curry and coconut mixed with the taste and texture of red lentils and cauliflower for a delicious, protein-packed, 1-pot weeknight meal that the whole family will love.

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.

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

5 from 1 vote

Print

Course: Main Course, Main Dish
Cuisine: Indian
Keyword: Red Lentil Cauliflower Curry
Servings: 4
Calories: 385 kcal
Author: Sarah McMinn

Ingredients

• 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

US Customary - Metric

Instructions

1. 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.

2. 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.

3. Add coconut milk, salt, and pepper. Cook for another 1-2 minutes then remove from heat.
4. Serve over rice with fresh cilantro

Nutrition Facts

Red Lentil Cauliflower Curry

Amount Per Serving

Calories 385 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 8g50%

Sodium 723mg31%

Potassium 680mg19%

Carbohydrates 58g19%

Fiber 15g63%

Sugar 4g4%

Protein 15g30%

Vitamin A 410IU8%

Vitamin C 17.9mg22%

Calcium 66mg7%

Iron 5.4mg30%

* Percent Daily Values are based on a 2000 calorie diet.