Cauliflower Red Lentil Curry
Dive into a bowl of comforting, plant-based goodness with this Cauliflower Red Lentil Curry—a vibrant, one-pot meal that’s as nourishing as it is flavorful. Bursting with tender cauliflower florets, protein-packed red lentils, and aromatic spices like curry powder, turmeric, and cumin, this creamy vegan curry is simmered in a luscious blend of coconut milk, vegetable broth, and diced tomatoes. The recipe is easy to make, ready in just 50 minutes, and perfect for meal prep or weeknight dinners. Serve it with fluffy rice or warm naan for a complete and satisfying meal, and don't forget the fresh cilantro and lime wedges for a zesty finishing touch. Whether you're a curry enthusiast or a newbie, this dish will surely become a staple in your recipe rotation!
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Recipe Information
Ingredients
- 1 head (cut into florets) Cauliflower
- 1 cup Red lentils
- 2 tablespoons Coconut oil
- 1 medium (diced) Onion
- 4 cloves (minced) Garlic
- 1 tablespoon (grated) Ginger
- 1.5 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 14-ounce can Canned diced tomatoes
- 1 13.5-ounce can Coconut milk
- 2 cups Vegetable broth
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 1 (cut into wedges, for serving) Lime
- (for serving, optional) Cooked rice or naan
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside.
In a large pot or Dutch oven, heat the coconut oil over medium heat.
Add the diced onion and sauté for 5-6 minutes until soft and translucent.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the curry powder, ground cumin, and ground turmeric, and stir well to coat the onions and release the spices’ aromas for about 30 seconds.
Pour in the canned diced tomatoes and stir well, scraping the bottom of the pot to deglaze.
Add the red lentils, coconut milk, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 10 minutes.
Add the cauliflower florets to the pot, stirring to coat them in the curry sauce.
Simmer for an additional 15-20 minutes, stirring occasionally, until the cauliflower is tender and the lentils are cooked through.
Season the curry with salt and black pepper to taste.
Serve the curry hot, garnished with fresh cilantro and a squeeze of lime juice.
Pair with cooked rice or naan, if desired.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8050 mg | 350% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 69.3 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 5115 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
