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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

Ingredients

  • 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

Instructions

  • 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

Notes

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.
Make in Advance - You can prepare this curry up to 3 days in advance and store it in an airtight container in the refrigerator. However, do not make the rice until you are ready to serve.
Recipe Tips
  1. Use fresh ginger and garlic. Rather than powdered spices, fresh ginger and garlic add so much additional flavor to this dish.
  2. Don't like spice? Omit the jalapeño for a spice free, kid-friendly version.
Variations -For a grain-free alternative, serve this curry dish over cauliflower rice

Nutrition

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