Caulifower & Red Lentil Curry [vegan]

This mild cauliflower & red lentil curry makes a quick and easy dinner that the whole family can enjoy.

This mild cauliflower & red lentil curry makes a quick and easy dinner that the whole family can enjoy.

The cauliflower is cooked in a tomato and coconut sauce seasoned with fragrant spices. Split red lentils bring a healthy dose of plant-based protein and dietary fibre.

I love curries throughout the year, but I find them particularly comforting at this time of the year when the days get shorter and the temperatures start to drop.

Besides this cauliflower & red lentil curry, some of our favourite family recipes include this lightly spiced Sweet Potato & Lentil Curry, Red Lentil Curry or my Cauliflower & Spinach Egg Curry

If you are looking for additional inspiration for cauliflower why not try my roasted cauliflower salad. Served with barley, crunchy chipotle almonds, juicy pomegranate seeds and a generous amount of freshly chopped parsley it is tossed with a lemon and caper dressing. Delicious!

Another must-try lentil recipe is my lentil tabbouleh salad. So light and refreshing!

I hope you enjoy this cauliflower & red lentil curry recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Caulifower & Red Lentil Curry [vegan]

This mild cauliflower & red lentil curry makes a quick and easy dinner that the whole family can enjoy.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Vegan Recipes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Curries

Cuisine Indian

Servings 4 people

Calories 459 kcal

Equipment

saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• olive oil
• 1 medium onion
• 3 garlic cloves crushed
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp tamarind paste
• 1/4 tsp chilli powder
• 1 Tbsp freshly grated ginger
• 600 g cauliflower florets
• 400 g can chopped tomatoes
• 175 g split red lentils
• 450 ml vegetable stock
• 400 ml can coconut milk
• lemon juice to taste

TO SERVE:

• rice
• fresh coriander
• chillies

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Instructions

 

• Heat some olive oil in a large saucepan. Add chopped onion and crushed garlic. Fry gently until soft.
• Add turmeric, cumin, coriander, tamarind paste, grated ginger and chilli powder. Fry gently together for a couple of minutes.
• Cut the bigger cauliflower florets into halves or quarters. Add cauliflower florets to the pan. Add chopped tomatoes, red lentils and vegetable stock. Cook half-covered for 15-20 minutes until cauliflower and lentils are cooked. The cauliflower should still have a bite. Add coconut milk and carry on cooking uncovered for 10 mins. Season to taste with lemon juice and salt if needed.
• Serve with rice. freshly chopped coriander and chillies.

Nutrition

Calories: 459kcalCarbohydrates: 48gProtein: 18gFat: 25gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 660mgPotassium: 1376mgFiber: 20gSugar: 12gVitamin A: 418IUVitamin C: 87mgCalcium: 120mgIron: 7mg

Find this recipe online:

Caulifower & Red Lentil Curry [vegan]

https://theflexitarian.co.uk/recipe-items/caulifower-red-lentil-curry-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

3 must-try curry recipes

BUTTERNUT SQUASH AND CHICKPEA CURRY [VEGAN] [GLUTEN FREE]

ONE-POT SPLIT PEA CURRY [VEGAN] [GLUTEN FREE]

AUBERGINE, SWEET POTATO AND KALE CURRY [VEGAN]