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)
  • 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
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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.

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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Tiff - June 22, 2021, 6:10 p.m.

This meal has quickly become a favorite in my home. We love it.


Diana te Braake - June 21, 2021, 3:22 p.m.

Ooeh this looks delicious, the only shame is that I can't eat cauliflower! Do you have any suggestions for a replacement veg that you think would go well instead (I can't eat broccoli either unfortunately)? Thanks for the amazing platform you've created, you've really become my go to for yummy wholesome meals.

PUL Team - June 22, 2021, 5:12 a.m.

Thank you for the very kind words, Diana! Perhaps carrots, bell peppers, mushrooms, or more spinach are a few ideas. You could also try with any other vegetables you tend to enjoy. We hope you love the curry 😃


Maya - June 6, 2021, 6:46 p.m.

At first I was a bit scared to try this recipe because as much as I love all these spices, I thought it would be quite heavy for me but it turned out to be innnsanely good. It will definitely be one of my go-to's. Thank you so much! And I'd like to add that all your recipes, articles and videos have helped me so much to grow a healthy relationship with food and it showed me how easy and enjoyable it can be. I'm so grateful for you Sadia ❤️

PUL Team - June 6, 2021, 10:10 p.m.

Oh, dearest Maya, this is so incredible to hear and truly means so much 🥰 We're so grateful you've been enjoying the PUL content and have allowed PUL to be part of your journey with food ✨


Carolyn - June 2, 2021, 11:53 p.m.

This is one of my go-to recipes, it’s so delicious! And I love that I always have the ingredients in my pantry so it comes together quickly. Thank you.


Lucia - May 28, 2021, 2:35 p.m.

Very yummy! I didn't have garam masala so I just added a little bit more of the other spices. I also added some red lentils because I didn't have enough brown lentils :) My husband was wowed ;)

PUL Team - May 30, 2021, 7:48 a.m.

Love how you adapted the recipe, Lucia!


Anita - May 24, 2021, 1:50 a.m.

Fantastic recipe! Delicious, light and hearty at the same time! Thank you!


Cam - May 18, 2021, 7 p.m.

A favourite wherever I go! Definitely a go-to recipe. I haven’t had a single person say they don’t like it, even cauliflower sceptics. I love swapping the green lentils for red ones to make it even more hearty!

PUL Team - May 22, 2021, 6:13 a.m.

We're so honoured to hear, Cam! Thank you for the review 😃


Zofia - May 18, 2021, 4:46 p.m.

Great recipe! 😊


Ellen - May 17, 2021, 8:25 p.m.

I made this recipe today for the first time and it was really lovely. A little bit spicy, but perfect for my taste. But maybe I overdid it on the chilli powder :-) I served it with rice, it was a warming and nourishing bowl. Your recipes are always packed with lots of veggies and taste so good, really love them. Thanks so much for sharing!

PUL Team - May 22, 2021, 4:36 a.m.

We appreciate the review so much, Ellen, and super glad you're enjoying PUL recipes ✨☺️


Sadhbh - May 16, 2021, 1:51 p.m.

I've made this recipe more times than I can count. It's my go-to and it never disappoints. Everyone I've made it for always wants the recipe, it's just so good! I seriously can't recommend it enough!!!


Marcia Oliveira - May 13, 2021, 12:50 p.m.

Excellent recipe! I've cooked this curry to my friends, who were very suspicious of vegan food, and they loved it. An explosion of flavours and so easy to make. I've become a fan of roasted cauliflower thanks to this recipe. Thank you for creating and sharing such delicious and healthy recipes!

PUL Team - May 15, 2021, 9:14 p.m.

Ooo we're so happy to hear this, Marcia! So glad you're here with us 🤗


Carla - May 11, 2021, 8:52 a.m.

Great recipe, easy to make, full of flavor. Made it 2 times last week and it has become one of my favs. I ate it with naan bread and the second time I added some cashew nuts for extra crunchiness.

PUL Team - May 12, 2021, 4:35 a.m.

Mmm we love the addition of cashew for an added crunch! Thank you for the review, Carla 😃


Liz - April 21, 2021, 2:15 a.m.

Amazing recipe (haven't tried anything from PUL that hasn't been so far). Thanks for another great one to add to our rotation!

PUL Team - April 22, 2021, 2:54 a.m.

So glad you enjoyed the curry, Liz!


Rachel - April 15, 2021, 5:07 a.m.

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.

PUL Team - April 16, 2021, 10:55 p.m.

Ooh the sloppy joe sandwich is a lovely idea, Rachel! Thanks for sharing 😀


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 🙏🏻😊.


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 🤩


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 :)


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 🤗


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 🤗