
Roasted Cauliflower Lentil Curry
1 hr
Meal
Freezer-friendly
Servings
Total
1 hrPrep
10 minCook
50 minFree from
Ingredients
Roasted cauliflower
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1head cauliflower, broken into bite-sized pieces
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1 Tbsp (15 mL)vegetable oil
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1 tsp (3 g)garlic powder
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1 tsp (2 g)onion powder
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½ tsppaprika powder
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¼ tspsalt
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¼ tspground black pepper
Curry
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1 Tbsp (15 mL)vegetable oil
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1yellow onion, diced
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3cloves garlic, crushed
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1 Tbsp (6 g)curry powder
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½ Tbsp (5 g)ground turmeric
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1 tsp (3 g)ground cumin
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1 tsp (2 g)ground coriander
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1 tsp (3 g)ground cinnamon
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1 tsp (6 g)salt
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1⅔ cups (400 g)canned diced tomatoes
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10cherry tomatoes, cut in halves (optional)
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1⅔ cups (399 mL)canned full-fat coconut milk
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1¼ cups (248 g)cooked brown lentils
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2 cups (60 g)fresh spinach
Serves well with
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cooked brown rice
Make your own
Directions
- Preheat the oven to 410°F (210°C).
- Toss the cauliflower with the oil and spices until coated. Spread evenly on a parchment-lined baking tray. Roast on the centre rack of the oven for 40 - 45 minutes, or until crispy and golden, stopping to mix once halfway.
- Add the oil to a large pot on medium heat. When hot, add the onion and cook until lightly golden. Add splashes of water if needed to deglaze the pot.
- Then add the garlic and all of the spices, and stir continuously to toast the spices for 30 - 60 seconds.
- Add the can of tomatoes and diced tomatoes, and stir to combine everything. Allow to simmer for 5 minutes.
- Finally, add the coconut milk, lentils, spinach, and roasted cauliflower, and mix until everything is heated through, about 5 minutes.
- Serve with rice or naan, and enjoy!
Storage
- The roasted cauliflower will keep in an airtight container in the fridge for up to 4 days, or in the freezer for up to 1 month.
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains 0%
Proteins 13%
• cooked brown lentils
Fruits & Veggies 87%
• head cauliflower
• yellow onion
• clove garlic
• canned diced tomatoes
• cherry tomatoes
• fresh spinach
Calcium
No significant sources of calciumFat
• vegetable oil
• vegetable oil
• canned full-fat coconut milk
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!


Discussion & Rating
This dish is so, so good. Every bite wows me. Second time making this, I added carrots, mushrooms and celery to the roasting pan. We're going to use the leftovers on buns tomorrow and try it as a "curry sloppy joe" sandwich.
Loved it! My husband said he loved the flavour, but missed something with a bit of crunch. Anything you can recommend? For me it was also the first time ever to toast cauliflower. Should that be the crunch..?
I have to say, this recipe is a winner: easy to make, colourful on the plate and delicious.
So excited to try this recipe!! Is there a good substitute that you can give for the coconut milk? I am allergic to coconut and it's byproducts.
Just made this, sooo amazing 😍
My favourite curry recipe! So delicious and hearty!