Cauliflower and Lentil Curry is a hearty, flavorful, and nutritious dish that’s perfect for a comforting meal. Packed with protein from the lentils and fiber from the cauliflower, this curry is filling, yet light. The warming spices give it a rich depth of flavor, making it ideal for cozy dinners. It’s also vegan and gluten-free, making it perfect for a variety of dietary preferences.
Ingredients:
- 1 cup dried red or green lentils, rinsed
- 1 medium cauliflower, cut into florets
- 1 tablespoon olive oil or coconut oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon (optional)
- 1 teaspoon paprika or chili powder (adjust for spice level)
- Salt and pepper, to taste
- 4 cups vegetable broth or water
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Instructions:
- Cook the lentils:
- In a medium pot, combine the rinsed lentils with 2 cups of water or vegetable broth. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until the lentils are tender but not mushy. Drain any excess water and set the lentils aside.
- Sauté the aromatics:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5-6 minutes until softened and translucent. Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
- Add the spices:
- Stir in the curry powder, cumin, turmeric, cinnamon (if using), paprika or chili powder, and a pinch of salt and pepper. Cook for 1-2 minutes, stirring constantly to toast the spices and enhance their flavor.
- Add the tomatoes and coconut milk:
- Pour in the diced tomatoes (with their juice) and coconut milk. Stir to combine, then bring the mixture to a simmer.
- Add the cauliflower and lentils:
- Add the cauliflower florets and the cooked lentils to the pot. Pour in the vegetable broth or water to help the cauliflower cook. Stir everything together, then cover and simmer for 15-20 minutes, or until the cauliflower is tender.
- Adjust seasoning:
- Taste the curry and adjust the seasoning with more salt, pepper, or spices if needed. If the curry is too thick, you can add a bit more broth or water to thin it out.
- Serve:
- Remove from heat and garnish with freshly chopped cilantro. Serve the Cauliflower and Lentil Curry over cooked rice or with naan bread.
Enjoy this hearty and flavorful Cauliflower and Lentil Curry for a healthy and satisfying meal!
