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Finished curry served over rice with fresh cilantro

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.
4.84 from 6 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 385kcal
Author: Sarah McMinn


  • 1 tablespoon coconut oil
  • 1 small yellow onion, chopped
  • 1 jalapeno, chopped
  • 3-4 cloves garlic, minced
  • 1 tablespoon 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
  • ½ 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.


Calories: 385kcal | Carbohydrates: 58g | Protein: 15g | Fat: 10g | Saturated Fat: 8g | Sodium: 723mg | Potassium: 680mg | Fiber: 15g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 17.9mg | Calcium: 66mg | Iron: 5.4mg