Cauliflower curry with red lentils – My Darling Vegan


This Vegan Red Lentil Cauliflower Curry is a spicy Indian curry you will love! It’s made with lentils and cauliflower for a delicious gluten-free, plant-based meal that’s easy to make and low in carbs and calories! Yet, bursting with flavor.

Cauliflower curry with red lentils served over rice in a white bowl. Cauliflower curry with red lentils served over rice in a white bowl.

Disclosure: This post may contain affiliate links.

This article was originally published on 04/03/17

I’m at it again with another recipe featuring my new favorite vegetable: cauliflower!

If you’re new, you may not know how much cauliflower I’ve been digging up recently. I mean, what’s not to like? Why is it

  • incredibly versatile
  • super rich in nutrients
  • so delicious in its buttery tenderness

And today I’m featuring cauliflower again in this delicious and simple Red Lentil Cauliflower Curry. Yum!

This red lentil cauliflower curry is amazing! It’s hearty, healthy, gluten-free and low in calories while still retaining flavor and nutrients. Best of all, this versatile and delicious meal can be prepared in just 30 minutes!


Recommended Ingredients and Equipment

This dish combines the flavors of fresh garlic and ginger with curry powder, cumin and turmeric for an Indian-inspired sauce in which red lentils and cauliflower are then cooked to become deliciously tender and fully saturated with flavor.

Here’s everything you need.

Ingredients for vegan curry measured and placed on a marble background. Ingredients for vegan curry measured and placed on a marble background.

Notes on ingredients

  • Jalapeno – You can omit if you don’t like spices.
  • Tomatoes – This recipe calls for one can (14.5 oz) of diced tomatoes. You can also use 5 to 6 seeded fresh tomatoes.
  • Cauliflower – This is a main ingredient in this recipe so make sure to use fresh cauliflower.
  • Coconut milk – This recipe calls for canned coconut milk. For a lighter option, use light coconut milk.
  • Red lentils – This recipe only works with red lentils. We do not recommend substituting brown or green lentils.

Recommended equipment

You don’t need much for this recipe. High quality pot of soupA good chef’s knife, cutting boardAnd basic kitchen utensils are all you need. (<


Step by step instructions

Step One – Sauté the Vegetables

Onions and spices sautéed together in a large cast iron skilletOnions and spices sautéed together in a large cast iron skillet

Saute onions and jalapeños for 5 to 7 minutes, until soft and fragrant. Add the ginger and garlic and sauté for another minute or two. Stir in spices to coat.

Step Two – Add Remaining Ingredients

Side by side: Left: Chopped cauliflower on a cutting board.  Right: Cauliflower, tomatoes and red lentils in a large cast iron skilletSide by side: Left: Chopped cauliflower on a cutting board.  Right: Cauliflower, tomatoes and red lentils in a large cast iron skillet

Add the tomatoes, lentils, vegetable stock and cauliflower to the pan and bring to the boil. Reduce the heat and let simmer. Cook for 20 minutes, partially covered, stirring occasionally, until the lentils and cauliflower are tender and the liquid has cooked out.

Finished cauliflower curry cooked in a large cast iron skillet on a marble counter Finished cauliflower curry cooked in a large cast iron skillet on a marble counter

Once the cauliflower and lentils are cooked, add the coconut milk, salt and pepper. Taste and adjust the seasonings.

Finished cauliflower curry served over rice in a white table. Finished cauliflower curry served over rice in a white table.

Serve and store

Portion – Serve immediately over rice or vegan naan. Garnish it with fresh cilantro.

Storage – Store uneaten curry in an airtight container in the refrigerator for 3 days. It can also be stored in the freezer for up to 1 month. To serve, remove from the freezer the day before to thaw. Reheat gently over low heat on the stove.


Recipe Tips

  1. Use fresh ginger and garlic. Rather than powdered spices, fresh ginger and garlic add even more flavor to this dish.
  2. Make sure to use red lentils. There are several types of lentils that have different flavors, cooking times and procedures. This recipe should only be made with red lentils.
  3. Don’t like spices? Omit the jalapeño for a spice-free, kid-friendly version.
  4. For a grain-free alternativeserve this curry dish on cauliflower rice

Frequently asked questions

Can I make this recipe in advance?

For sure! Often the curry is best the second day, once the flavors have had a chance to marinate a bit. You can prepare this curry up to 3 days in advance and store it in an airtight container in the refrigerator. However, do not prepare the rice until you are ready to serve.

Is this recipe gluten free?

Yes! It is. For a low-carb, grain-free option serve this curry dish cauliflower rice

Is this recipe spicy?

As it’s written, it’s a little spicy. However, feel free to omit the jalapeño for a spice-free alternative!


More Vegan Curry Recipes

Check out all my vegan curry recipes for easy vegan dinner inspiration.

Cauliflower curry with red lentils

This Vegan Red Lentil Cauliflower Curry is a spicy Indian curry made with lentils and cauliflower for a delicious gluten-free, plant-based meal.

To print Pin Rate

Preparation time: ten minutes

Cooking time: 20 minutes

Total time: 30 minutes

Servings: 4

Calories: 385kilocalories

Ingredients

  • 1 teaspoon coconut oil
  • 1 small yellow onion, chopped
  • 1 jalapeño, chopped
  • 3-4 cloves garlic, chopped
  • 1 teaspoon fresh ginger, peeled and chopped
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • 1 14.5 ounces can of diced tomatoes
  • 1 cup dried red lentils, rinsed
  • 1 small-headed cauliflower, torn into small pieces
  • 3 cups vegetables soup
  • ½ cup coconut milk
  • salt and pepper, to taste
  • 2 cups cooked rice
  • Fresh coriander

Instructions

  • Heat the coconut oil in a large cast iron skillet or a pot. Once the oil is hot, sauté the onions and jalapeños for 5 to 7 minutes, until soft and fragrant. Add the ginger and garlic and sauté for another minute or two. Add curry powder and cumin, stirring to coat.
  • Once the onions are well coated, add the tomatoes, lentils, vegetable stock and cauliflower to the pot and bring to a boil. Reduce the heat and let simmer. Cook for 20 minutes, partially covered, stirring occasionally, until the lentils and cauliflower are tender.

  • Add coconut milk, salt and pepper. Cook for another 1 to 2 minutes, then remove from heat.

  • Serve over rice with fresh cilantro

Remarks

Serve and store – Serve over rice, cauliflower rice or vegan naan. Garnish it with fresh cilantro. Store uneaten curry in an airtight container in the refrigerator for 3 days. It can also be stored in the freezer for up to 1 month. To serve, remove from the freezer the day before to thaw. Reheat gently over low heat on the stove. Make in advance – You can prepare this curry up to 3 days in advance and store it in an airtight container in the refrigerator. However, do not prepare the rice until you are ready to serve. Recipe Tips
  1. Use fresh ginger and garlic. Rather than powdered spices, fresh ginger and garlic add even more flavor to this dish.
  2. Don’t like spices? Omit the jalapeño for a spice-free, kid-friendly version.
Variants -For a grain-free alternative, serve this curry dish on cauliflower rice

Nutrition

Calories: 385kilocalories | Carbohydrates: 58g | Protein: 15g | Fat: teng | Saturated fat: 8g | Sodium: 723mg | Potassium: 680mg | Fiber: 15g | Sugar: 4g | Vitamin A: 410UI | Vitamin C: 17.9mg | Calcium: 66mg | Iron: 5.4mg

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If you try this recipe, take a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!

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