Red Lentil and Cauliflower Curry
Dive into a comforting bowl of Red Lentil and Cauliflower Curry, a wholesome, plant-based recipe that’s bursting with flavor and simplicity. Perfectly spiced with a fragrant blend of cumin, coriander, turmeric, and garam masala, this one-pot dish combines tender cauliflower florets and protein-rich red lentils in a creamy coconut milk sauce. Balanced with the acidity of diced tomatoes and a fresh squeeze of lime juice, it’s a satisfying meal that’s ready in just 50 minutes. Ideal for weeknight dinners or meal prep, this vegan curry pairs beautifully with steamed rice or warm naan bread. Not only is this curry incredibly flavorful, but it’s also loaded with nutrients, making it a must-try for anyone seeking a healthy, easy-to-make recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 0.5 teaspoons red pepper flakes (optional)
- 1 cup red lentils, rinsed
- 1 medium head cauliflower, cut into small florets
- 14 ounces canned diced tomatoes
- 13.5 ounces coconut milk
- 2 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 medium lime, juiced
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, paprika, garam masala, and red pepper flakes (if using). Stir to coat the onions in the spices, and cook for 1 minute to toast the spices.
Add the rinsed red lentils, cauliflower florets, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
Season with salt and black pepper, then bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the curry simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and the cauliflower is cooked through.
If the curry thickens too much during cooking, add a splash of water or vegetable broth to reach your desired consistency.
Taste and adjust seasoning, adding more salt or spices if needed.
Stir in the lime juice and garnish with fresh cilantro before serving.
Serve hot with steamed rice or warm naan bread.
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4259 mg | 185% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 63.0 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4996 mg | 106% | |
*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.
