I made this Roasted Cauliflower Lentil Curry because, right now, I’m just really loving lentils. More and more, we are trying to use and eat fewer animal products.
Why Are Lentils Great?
Lentils are nutrition superstars. If you’re looking for lean protein, high fibre, iron, and folate, lentils have it all going on. I know, right? Lentils, just the name of them, might sound boring. But you won’t think so, once you try this super easy and amazingly delicious dish. Lentils add a heartiness and a great texture to any dish. I love using lentils in soups and stews, and this curry was made for lentils. You can find lots more info about these versatile pulses at Pulse Canada.
Cauliflower is Easy & healthy
This roasted cauliflower lentil curry is a healthy and quick dinner fix. It’ll fill your kitchen with mouth-watering aromas and fill your tummy with goodness. Roasting the cauliflower to bring out an extra depth of flavour and sweetness; it’s just as easy as steaming.
What Kind of Lentils to Use For Curry
Red lentils cook up faster than other kinds, and they have a nice orange colour, so if you have them, use them for this recipe. However, any lentils will work as long as you pay attention to the cooking time on the package.
Rice or Naan, the Perfect Accompaniments For Curry
You should eat this roasted cauliflower red lentil curry with basmati rice and/or naan bread to complete your dining experience. And, you can even try making your own naan bread if you want. Seriously, it’s super easy and so much better than store-bought. And I have the recipe for you right here! Naan Bread.
Lentils are versatile and fun to explore. You can use lentils in a one-pan dinner, like this recipe for Moroccan Chicken & Lentils. Lentils are always great for soups, too and one delicious example is Ginger Carrot Lentil Soup. Try lentils in a salad. We love Mediterranean Lentil Salad You can even use lentils to make vegetarian burgers like these yummy Southwestern Veggie Burgers.
Roasted Cauliflower Red Lentil Curry
- 1 small cauliflower cut into bite-sized florets
- 1 tbsp olive oil
- 1 tbsp coconut oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 tbsp finely chopped fresh ginger
- 1 tbsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp dried red pepper flakes
- 1 cup dried red lentils
- 1 796 ml 28 oz can diced tomatoes
- 1 414 ml 14 oz can light coconut milk
- 1/2 cup frozen peas
- 2 tbsp chopped fresh cilantro
- Salt and black pepper to taste
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper. On the parchment, toss cauliflower florets with olive oil until all lightly coated, and spread in a single layer. Roast for 15 minutes until golden and tender. Set aside.
- In a large, deep skillet, heat coconut oil over medium-high, and add onion, garlic and ginger. Cook, stirring for about 5 minutes until onion is translucent. Add lentils and turmeric, cumin, coriander, and red pepper flakes. Stir to coat, then add tomatoes, and coconut milk.
- Bring to a boil, reduce heat to low, cover, and simmer, stirring occasionally, 20 - 25 minutes, or until liquid is absorbed and lentils are tender but not mushy.
- Add peas and roasted cauliflower and continue to cook just until heated through. Season with salt and pepper. Remove from heat and garnish with cilantro. Serve with basmati rice and/or naan bread, and Greek yogurt.