Golden Lentil and Cauliflower Curry

5 from 1 vote

If you’ve been around here for a bit, you already know my sweet potato red lentil curry is an all-time fan-favorite (like…millions of views on social type of popular😅). So naturally, I had to follow it up with something just as cozy and satisfying—enter this Golden Lentil & Cauliflower Curry. It has that same creamy, comforting vibe, but with roasted cauliflower that adds the best texture and a slightly deeper flavor. It’s one of those recipes that feels nourishing, comes together pretty simply in one-pot, and honestly…has all the potential to be your next go-to.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: Indian

Diet:

Servings:

Calories: 381kcal

Author: Allie Petersen

Ingredients

For the roasted cauliflower

1 small head cauliflower cut into florets
1 tbsp avocado oil
1/2 tsp curry powder
1/4 tsp turmeric
1/4 tsp salt
Few grinds black pepper

For the curry

1 tbsp avocado oil or coconut oil
1 small yellow onion diced
3 cloves garlic minced
1 tbsp fresh ginger grated or minced
1 tbsp curry powder
1 tsp turmeric
1/2 tsp cumin
1/2 tsp salt optional
Few grinds of black pepper
1.5 cups dry yellow or red lentils rinsed
15 oz crushed tomatoes
3 cups vegetable broth
2-3 cups fresh spinach
1/2 lemon or lime juiced
13.5 oz full-fat coconut milk or 1/2 cup heavy cream (df version if vegan)*

Optional

Cilantro for topping
Rice
Naan

Instructions

First, make your roasted cauliflower. Preheat your oven to 400°F. Chop up your cauliflower into small florets. Drizzle with a little oil and toss in spices (get your hands in their to toss!). Spread evenly onto a baking sheet and roast for 20-25 minutes, tossing halfway through, until cauliflower is golden.
1 small head cauliflower, 1 tbsp avocado oil, 1/2 tsp curry powder, 1/4 tsp turmeric, 1/4 tsp salt, Few grinds black pepper
While your cauliflower cooks, make your curry.
In a large saucepan or pot, heat oil over medium heat. Add your diced onion, garlic, and ginger and cook for 3-5 minutes until the onion has softened.
1 tbsp avocado oil, 1 small yellow onion, 3 cloves garlic, 1 tbsp fresh ginger
Add your spices and stir until well-coated over onion. Toast your spices for 60 seconds, stirring frequently to prevent burning.
1 tbsp curry powder, 1 tsp turmeric, 1/2 tsp cumin, 1/2 tsp salt, Few grinds of black pepper
Add your lentils, crushed tomatoes, and vegetable broth. Turn heat up and bring to a near boil, then turn down to simmer for about 20-25 minutes, covered, until lentils are cooked through.
FYI - red and yellow lentils cook at about the same rate - but if you use green/brown, those take longer.
1.5 cups dry yellow or red lentils, 15 oz crushed tomatoes, 3 cups vegetable broth
Remove the pot from the heat. Stir in your spinach, roasted cauliflower and lime or lemon juice. Finish off with your cream (coconut or heavy cream) and gently stir until well-combined.
2-3 cups fresh spinach, 1/2 lemon or lime
Enjoy right away with rice, veggies, and/or naan. I like to give an extra drizzle of cream and sprinkle of cilantro for garnish.
13.5 oz full-fat coconut milk

Notes

You can use yellow or red lentils for this recipe.
- Yellow lentils are split lentils (often split mung beans or split red lentils) with the outer skin removed. You may also see them called Moong Dal. The yellow lentils will give this recipe that "golden" color while the red lentils which make it more orange-y

Why roast the cauliflower instead of simmering in the curry?

This caramelizes the cauliflower pieces and makes them more flavorful in our curry.

Nutrition