Main image of Roasted Cauliflower Lentil Curry

Roasted Cauliflower Lentil Curry

1 hr

Meal

Freezer-friendly
This curry recipe has got to be one of our absolute favourites. It's so creamy and packed full of warm and inviting spices. It's also a delicious way to use up veggies you've might have in your fridge.

Servings

Total

1 hr

Prep

10 min

Cook

50 min

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

Roasted cauliflower

  • 1
    head cauliflower, broken into bite-sized pieces
  • 1 Tbsp (15 mL)
    vegetable oil
  • 1 tsp (3 g)
    garlic powder
  • 1 tsp (2 g)
    onion powder
  • ½ tsp
    paprika powder
  • ¼ tsp
    salt
  • ¼ tsp
    ground black pepper

Curry

  • 1 Tbsp (15 mL)
    vegetable oil
  • 1
    yellow onion, diced
  • 3
    cloves garlic, crushed
  • 1 Tbsp (6 g)
    curry powder
  • ½ Tbsp (2 g)
    garam masala
  • ½ Tbsp (5 g)
    ground turmeric
  • 1 tsp (3 g)
    ground cumin
  • 1 tsp (2 g)
    ground coriander
  • 1 tsp (3 g)
    ground cinnamon
  • 1 tsp (6 g)
    salt
  • 1⅔ cups (400 g)
    canned diced tomatoes
  • 10
    cherry tomatoes, cut in halves (optional)
  • 1⅔ cups (399 mL)
    canned full-fat coconut milk
  • 1¼ cups (248 g)
    cooked brown lentils
  • 2 cups (60 g)
    fresh spinach

Serves well with

  • cooked brown rice
  • naan
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Directions

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  1. Preheat the oven to 410°F (210°C).
  2. 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.
  3. 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.
  4. Then add the garlic and all of the spices, and stir continuously to toast the spices for 30 - 60 seconds.
  5. Add the can of tomatoes and diced tomatoes, and stir to combine everything. Allow to simmer for 5 minutes.
  6. Finally, add the coconut milk, lentils, spinach, and roasted cauliflower, and mix until everything is heated through, about 5 minutes.
  7. 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.
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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 calcium
Fat

• 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.

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Discussion & Rating

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Ivonne - April 7, 2021, 8:20 p.m.

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..?

PUL Team - April 8, 2021, 6:13 a.m.

A wonderful question, Ivonne! You could experiment with roasted vegetables (such as more of the cauliflower or adding other types like carrots, peppers, and potatoes). Roasted chickpeas may be interesting to try or perhaps even slivered nuts such as cashews? Another idea may be to try whole seeds, such as coriander seeds or cumin seeds. Since the flavour of whole seeds is generally less concentrated than ground, this may need a bit of experimenting for flavours though! Let us know if you give any of the ideas a try 😃

Ivonne - April 9, 2021, 5:13 p.m.

Thanks so much! Like the idea of cashews or roasted chickpeas. Will let you know when I’ve given it another go 🙏🏻😊.

Reply
Nadia - April 7, 2021, 1:11 p.m.

I have to say, this recipe is a winner: easy to make, colourful on the plate and delicious.

PUL Team - April 8, 2021, 6:36 a.m.

We appreciate this so much, Nadia! Thank you 🤩

Reply
Jasmine - April 6, 2021, 10:48 p.m.

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.

PUL Team - April 7, 2021, 3:46 a.m.

Hey Jasmine, that's a great question! The coconut milk helps thicken the curry and adds a delicious creaminess/richness. We haven't tested these out, but possible substitutes could be soy creamer, greek yogurt, oat milk, or cashew cream (soaked cashews pulverized). Let us know if you test any of these out 😀

Jasmine - April 10, 2021, 12:16 a.m.

I tried the greek yogurt. It gave the recipe a tang that needed to be balanced, so I added 1 teaspoon of sugar. The family really enjoyed it! Thank you so much!!

PUL Team - April 10, 2021, 2:37 a.m.

So glad the family enjoyed it, Jasmine! Thank you for testing it out and letting us know :)

Reply
Chavara - March 28, 2021, 4:20 p.m.

Just made this, sooo amazing 😍

PUL Team - April 2, 2021, 10:21 p.m.

So happy you enjoyed the curry, Chavara 🤗

Reply
Felicia - March 22, 2021, 9:21 a.m.

My favourite curry recipe! So delicious and hearty!

PUL Team - April 2, 2021, 1:51 a.m.

What a compliment! Thanks, Felicia 🤗

Reply