Description

This Golden Lentil & Cauliflower Curry offers an irresistible blend of flavors with its hearty lentils, roasted cauliflower, and a delightful coconut cream finish. Perfect for a quick dinner or a healthy meal, it’s easy to prepare and packed with goodness!

Ingredients

Scale

1 small head cauliflower cut into florets
1 tbsp avocado oil
1/2 tsp curry powder
1/4 tsp turmeric
1/4 tsp salt
few grinds black pepper
1 tbsp avocado oil or coconut oil
1 small yellow onion diced
3 cloves garlic minced
1 tbsp fresh ginger grated or minced
1 tbsp curry powder
1 tsp turmeric
1/2 tsp cumin
1/2 tsp salt optional
few grinds of black pepper
1.5 cups dry yellow or red lentils rinsed
15 oz crushed tomatoes
3 cups vegetable broth
2-3 cups fresh spinach
1/2 lemon or lime juiced
13.5 oz full-fat coconut milk or 1/2 cup heavy cream (df version if vegan)
cilantro for topping
rice
naan

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Instructions

Preheat your oven to 400°F. Chop cauliflower into small florets and drizzle with oil. Toss with curry powder, turmeric, salt, and black pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, tossing halfway through until golden.
In a large saucepan, heat oil over medium heat. Add diced onion, garlic, and ginger. Sauté for 3-5 minutes until the onion softens.
Add spices (curry powder, turmeric, cumin, salt, and black pepper) to the onion mixture. Stir well and toast the spices for about 60 seconds.
Stir in the lentils, crushed tomatoes, and vegetable broth. Increase heat to bring to a near boil. Then reduce to a simmer, cover, and cook for 20-25 minutes until the lentils are tender.
After cooking, remove from heat and mix in fresh spinach, roasted cauliflower, and lemon or lime juice. Stir in coconut milk or cream until well-combined.
Serve warm with rice or naan, garnished with extra cream and fresh cilantro if desired.

Notes

For a spicier version, add a pinch of cayenne pepper.
You can substitute red lentils with yellow or green lentils, but cooking times may vary.
This dish pairs well with basmati rice or warm naan.

Nutrition

Serving Size: 1 cup
Calories: 330
Sugar: 4g
Sodium: 450mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg