Description
Coconut Curry Lentils with Roasted Cauliflower
This dish is all about comfort and warmth—spiced red lentils paired with perfectly roasted cauliflower, creating a rich, creamy, and cozy bowl that’s ideal for any weeknight dinner. The flavors are inspired by classic Indian cuisine, blending garam masala, turmeric, and creamy coconut milk. It’s vegan, gluten-free, and packed with protein and fiber. Enjoy this comforting meal with basmati rice and naan bread!
1 medium cauliflower, cut into florets
2 tbsp olive oil
1 tbsp garam masala, divided
1 tsp cumin, divided
½ tsp salt & pepper
1 cup red lentils
2 tbsp coconut oil
1 cup yellow onion, diced
1 tbsp garlic, minced
¾ cup coconut milk
¾ cup vegetable stock
1 cup water
¼ tsp turmeric
Directions:
1. Preheat oven to 425°F. Toss cauliflower with oil, ½ tbsp garam masala, ½ tsp cumin, salt & pepper. Roast for 20 mins.
2. Heat oil in a saucepan, sauté onion until soft, add garlic and lentils, then add liquids and remaining spices. Simmer until lentils are tender.
3. Serve with rice and naan.
Prep Time: 20 mins
Kcal: 453 per serving
Step-by-Step Guide
1. Roast the Cauliflower: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the cauliflower florets with olive oil, ½ tablespoon of the garam masala, ½ teaspoon of the cumin, salt, and pepper. Spread them in a single layer and roast for 20-25 minutes, flipping halfway, until golden and tender.
2. Prepare the Lentil Base: While the cauliflower roasts, rinse the red lentils thoroughly. In a large saucepan or Dutch oven, heat the coconut oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
3. Cook the Curry: Stir in the rinsed lentils, remaining garam masala and cumin, and the turmeric. Pour in the coconut milk, vegetable stock, and water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the lentils are soft and the mixture is creamy. Season with additional salt to taste.
4. Combine and Serve: Once the lentils are cooked, gently fold in the roasted cauliflower florets, or spoon the creamy lentils into bowls and top with the roasted cauliflower.
Serving Suggestions
This hearty curry is incredibly versatile. For a classic presentation, serve it over a bed of fluffy basmati rice or with warm, buttery naan bread to scoop up every bit. For a lighter option, try it with quinoa or a simple side salad with a lemon-tahini dressing. Garnish with fresh cilantro, a squeeze of lime juice, or a dollop of vegan yogurt to add brightness and balance the rich spices.
How-to Summary
Roast spiced cauliflower florets at 425°F. Separately, sauté onion and garlic, then simmer red lentils in coconut milk, stock, and water with garam masala, cumin, and turmeric until creamy. Combine the curry with the roasted cauliflower and serve warm with your chosen sides.
Frequently Asked Questions
Can I use a different type of lentil?
Yes, but cooking times will vary. Brown or green lentils hold their shape better but require longer cooking (30-40 mins). Red lentils break down for the ideal creamy texture in this recipe.
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 with a splash of water or stock to loosen the consistency.
Is this curry freezer-friendly?
Absolutely. Cool completely and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Note that the cauliflower may become softer upon thawing.
Can I make this dish spicier?
Yes. Add a finely chopped fresh chili (like serrano or jalapeño) with the onions, or include ¼ to ½ teaspoon of cayenne pepper with the other dried spices.
What can I use instead of coconut milk?
For a less rich but still creamy result, you can use cashew cream or a light coconut milk. The flavor profile will change slightly.
Common Mistakes to Avoid
- Not rinsing the lentils: Always rinse red lentils to remove any debris and prevent a muddy flavor.
- Crowding the cauliflower: Spread florets in a single layer on the baking sheet to ensure they roast and caramelize instead of steaming.
- Overcooking the lentils: Red lentils cook quickly and can turn mushy. Simmer just until tender but still holding some form.
- Adding salt too early: Season the lentils at the end of cooking. Adding salt at the beginning can sometimes toughen lentils.
Conclusion
This Coconut Curry Lentils with Roasted Cauliflower recipe is a perfect symphony of flavor, nutrition, and comfort. It demonstrates how simple ingredients can be transformed into a deeply satisfying, restaurant-quality meal at home. By following the detailed steps and tips, you can easily master this versatile, protein-packed dish that is sure to become a cherished staple in your weekly dinner rotation.