This vegan Red Lentil Cauliflower Curry is a spiced Indian curry you will love! It is made with lentils and cauliflower for a delicious gluten-free and plant-based meal that is easy to make, low carb, and low calorie! Yet, bursting with flavor.
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This post was originally published on 04/03/17
I am back at it with another recipe featuring my favorite new vegetable: the cauliflower!
If you’re new, maybe you don’t know how much I’ve been digging cauliflower recently. I mean what’s not to love? Why it’s
- incredibly versatile
- super nutrient-packed
- 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, wholesome, gluten-free, and low-calorie while packing in the flavor and nutrients. Best of all This versatile and delicious meal can be made in just 30 minutes!
Recommended Ingredients & Equipment
This dish combines the flavors of fresh garlic and ginger with curry powder, cumin, and turmeric for an Indian-inspired sauce that the red lentils and cauliflower are then cooked in to get delightfully tender and fully saturated in flavor.
Here is everything you need.
Ingredient Notes
- Jalapeño – You can omit if you don’t like spice.
- Tomatoes – This recipe calls for one (14.5oz) can of diced tomatoes. You could also use 5-6 fresh seeded tomatoes.
- Cauliflower – This is a main ingredient in this recipe so make sure you 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. A high quality soup pot, a good chef’s knife, cutting board, and basic kitchen utensils are all you need. (<<affiliate links)
Step-by-Step Instructions
Step One – Sauté the Veggies
Sauté onions and jalapeños for 5-7 minutes, until tender and fragrant. Add ginger and garlic and sauté for another minute or two. Stir in spices to coat.
Step Two – Add Remaining Ingredients
Add tomatoes, lentils, vegetable broth, and cauliflower to the pot and bring to a boil. Reduce heat to a simmer. Cook for 20 minutes, partially covered, stirring occasionally, until lentils and cauliflower are tender and the liquid has cooked down.
Once the cauliflower and lentils are cooked, add coconut milk, salt, and pepper. Taste and adjust seasonings.
Serving And Storing
Serving – Serve immediately over rice or vegan naan. Top it with fresh cilantro.
Storing – 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, pull it out of the freezer the night before to thaw. Gently reheat over low heat on the stovetop.
Recipe Tips
- Use fresh ginger and garlic. Rather than powdered spices, fresh ginger and garlic add so much additional flavor to this dish.
- Make sure to use red lentils. There are several different types of lentils which have different flavors, cooking times, and procedures. This recipe should only be made with red lentils.
- Don’t like spice? Omit the jalapeño for a spice free, kid-friendly version.
- For a grain-free alternative, serve this curry dish over cauliflower rice
Frequently Asked Questions
For sure! Oftentimes curry is better on day two, after the flavors have been able to marinate for 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 make the rice until you are ready to serve.
Yes! it is. For a low-carb, grain-free option serve this curry dish over cauliflower rice
As it is written, it is a little bit 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 some easy vegan dinner inspiration.
Red Lentil Cauliflower Curry
Ingredients
- 1 tablespoon coconut oil
- 1 small yellow onion, chopped
- 1 jalapeno, chopped
- 3-4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 14.5 oz can diced tomatoes
- 1 cup dried red lentils, rinsed
- 1 small head cauliflower, torn into small pieces
- 3 cups vegetable stock
- 1/2 cup coconut milk
- salt and pepper, to taste
- 2 cups cooked rice
- Fresh cilantro
Instructions
- Heat the coconut oil in a large cast-iron skillet or pot. Once the oil is hot, sauté onions and jalapeños for 5-7 minutes, until tender and fragrant. Add ginger and garlic and sauté for another minute or two. Add curry powder and cumin, stirring to coat.
- Once onions are evenly coated, add tomatoes, lentils, vegetable broth, and cauliflower to the pot and bring to a boil. Reduce heat to a simmer. Cook for 20 minutes, partially covered, stirring occasionally, until lentils and cauliflower are tender.
- Add coconut milk, salt, and pepper. Cook for another 1-2 minutes then remove from heat.
- Serve over rice with fresh cilantro
Notes
- Use fresh ginger and garlic. Rather than powdered spices, fresh ginger and garlic add so much additional flavor to this dish.
- Don’t like spice? Omit the jalapeño for a spice free, kid-friendly version.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Jen Mitchell says
This was REALLY good. I cook a lot of Indian meals and this will be on regular rotation. Great combination of a dal and a veg curry. Made exactly as written, but will probably add a little Kashmiri chili powder next time since the jalapeño didn’t give enough heat for us. Served with brown basmati rice as we are trying to increase whole grains.
Elva says
Delicious! I made in a crock pot and it turned out amazing, recipe is definitely a keeper. Thank you