Description
A flavorful and hearty vegan curry featuring roasted cauliflower and red lentils in a creamy coconut sauce, spiced with aromatic Indian flavors. This comforting dish is easy to make and perfect for a satisfying weeknight dinner.
Ingredients
Scale
Cauliflower:
- 1 medium head cauliflower (cut into florets)
- 2 tablespoons olive oil (divided)
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon paprika
- Salt and pepper to taste
Curry:
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
- 1 tablespoon red curry paste or curry powder
- 1 cup dried red lentils (rinsed)
- 1 (14-ounce) can coconut milk
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- Juice of 1/2 lime
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 425°F (220°C). Toss cauliflower with 1 tablespoon olive oil, cumin, turmeric, paprika, salt, and pepper. Roast for 25–30 minutes.
- Sauté aromatics: In a pot, sauté onion in olive oil, then add garlic, ginger, and curry paste. Cook until fragrant.
- Cook lentils: Add lentils, coconut milk, broth, and tomato paste. Simmer until lentils are soft.
- Combine and finish: Stir in roasted cauliflower and lime juice. Simmer to blend flavors.
- Serve: Serve warm over rice or with naan, garnished with cilantro.
Notes
- You can substitute red lentils with yellow lentils or split peas but adjust cooking time accordingly.
- For extra greens, stir in spinach during the last few minutes of cooking.
- This curry stores well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 6g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
