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.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes until softened and translucent.

Step 3

Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.

Step 4

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.

Step 5

Add the rinsed red lentils, cauliflower florets, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.

Step 6

Season with salt and black pepper, then bring the mixture to a boil.

Step 7

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.

Step 8

If the curry thickens too much during cooking, add a splash of water or vegetable broth to reach your desired consistency.

Step 9

Taste and adjust seasoning, adding more salt or spices if needed.

Step 10

Stir in the lime juice and garnish with fresh cilantro before serving.

Step 11

Serve hot with steamed rice or warm naan bread.

Nutrition Facts

Serving size	2267.5 grams (2267.5g)

Amount per serving	% Daily Value*
Calories	1240

Total Fat 49.70g	64%
Saturated Fat 9.40g	47%
Polyunsaturated Fat 7.50g
Cholesterol 8mg	3%
Sodium 4259mg	185%
Total Carbohydrate 171.70g	62%
Dietary Fiber 46.80g	167%
Total Sugars 63.00g
Protein 44.90g	90%

Vitamin D 0IU	0%
Calcium 486mg	37%
Iron 20mg	111%
Potassium 4996mg	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.

Source of Calories

Fat: 34.0%

Protein: 13.7%

Carbs: 52.3%