Description
Red Lentil Cauliflower Curry
Warm, hearty, and packed with flavor, this Red Lentil Cauliflower Curry is a one-pot wonder. Perfect for busy nights, this vegan and gluten-free dish is loaded with nutrient-rich lentils, veggies, and fragrant spices. Ready in just 30 minutes, it’s ideal for meal prep or cozy dinners. Pair it with fresh cilantro for the perfect finishing touch!
1 medium white onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, minced
3 tbsp red curry paste
4 medium carrots, chopped
1 medium cauliflower, florets
1 tbsp soy sauce or tamari
1/2 cup jasmine rice
1/2 cup red lentils
1 1/3 cup vegetable stock
1 can (28 oz) diced tomatoes
2 tsp coconut sugar (or brown sugar, agave, maple syrup)
Optional: 1/2 cup coconut milk
Salt & pepper to taste
Directions:
1. Sauté onion, garlic, and ginger in vegetable broth for 5 mins.
2. Add carrots, cauliflower, and curry paste; cook 3-4 mins.
3. Add remaining ingredients, cover, and simmer for 20 mins.
4. Simmer uncovered for 5-10 mins until liquid is absorbed.
5. Stir in coconut milk (optional), season, and serve.
Prep Time: 5 mins
Kcal: 504 per serving
Step-by-Step Guide
Follow these detailed instructions for a foolproof curry. First, gather all ingredients and prep your vegetables. In a large pot or Dutch oven, add a splash of vegetable broth or oil and sauté the diced onion over medium heat for 3 minutes until translucent. Add the minced garlic and ginger, cooking for another 2 minutes until fragrant. Stir in the red curry paste and cook for 1 minute to bloom the spices. Add the chopped carrots and cauliflower florets, stirring to coat them in the paste, and cook for 3-4 minutes. Now, add the red lentils, jasmine rice, diced tomatoes, vegetable stock, soy sauce, and coconut sugar. Stir well, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Finally, remove the lid and simmer for 5-10 more minutes until the desired consistency is reached.
Serving Suggestions
This versatile curry pairs beautifully with several sides. For a classic presentation, serve it over a bed of fluffy basmati rice or with warm naan bread for dipping. A dollop of vegan yogurt or a squeeze of fresh lime juice adds a lovely tang. Garnish generously with fresh cilantro and, for a bit of heat, thinly sliced red chili. A simple side salad with cucumber and mint offers a refreshing contrast to the rich, hearty curry.
How-to Summary
In short: Sauté your aromatics (onion, garlic, ginger), bloom the curry paste with the vegetables, add all remaining ingredients (lentils, rice, tomatoes, stock), then simmer covered for 20 minutes and uncovered for 5-10 minutes until thick. Finish with optional coconut milk and season to taste.
Frequently Asked Questions
Can I use a different type of lentil?
Yes, but red lentils are ideal as they cook quickly and break down to thicken the sauce. Green or brown lentils will require a longer cooking time and more liquid.
How can I make this curry spicier?
Add a diced fresh chili (like serrano or Thai bird’s eye) with the onions, or stir in 1/4 to 1/2 teaspoon of cayenne pepper with the curry paste.
Is the rice necessary?
It helps absorb liquid and adds body, but you can omit it. If you do, you may need to slightly reduce the vegetable stock by about 1/4 cup.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if it has thickened too much.
Can I freeze this curry?
Absolutely. Cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture of the cauliflower may become softer upon thawing.
Common Mistakes to Avoid
- Not blooming the curry paste: Sautéing it for a minute before adding liquids unlocks its full flavor.
- Overcooking the lentils: Simmer just until they are tender but not mushy for the best texture.
- Adding the coconut milk too early: Stir it in at the very end to preserve its creamy texture and prevent curdling.
- Forgetting to season at the end: Always taste and adjust salt, pepper, or acidity (with a bit of lime) after cooking.
Conclusion
This Red Lentil Cauliflower Curry is more than just a quick weeknight meal; it’s a nourishing, flavor-packed dish that proves healthy eating can be deeply satisfying. With its simple one-pot method and flexible ingredients, it’s a recipe you’ll return to again and again. Whether you’re meal-prepping for the week or serving a cozy family dinner, this curry delivers comfort, nutrition, and incredible taste in every bite.