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.
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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.
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. You can even use lentils to make vegetarian burgers like these yummy Southwestern Veggie Burgers.
Recipe
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Roasted Cauliflower Red Lentil Curry
Ingredients
- 1 small cauliflower cut into bite-sized florets
- 1 tablespoon olive oil
- 1 tablespoon coconut oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon 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
- ½ cup frozen peas
- 2 tablespoon chopped fresh cilantro
- Salt and black pepper to taste
Instructions
- 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.
Nutrition
Minoo
Love it! Cooked it for the family and everyone was impressed 😉
Colleen
Hi Minoo, So happy you and your family loved it! It's a favorite for us, too. I appreciate your comment. 😊
Vickie
Made this 2 days ago and loved it. I air fried the cauliflower and I added fresh squeezed lime in my bowl along with some kale. I froze portions to have on cold days. Really delicious, thanks for sharing.
Colleen
Hi Vickie! I'm so happy that you loved it! It's one of my favorites. And I so appreciate you coming back to let me know and sharing your tweaks. I love the kale addition!
Jen
I made this tonight and it was a hit. So many recipes similar to this one are bland. This was from it. Thank you! Both the meat eaters and vegetarians in my household loved it.
Colleen
Jen, I'm so glad to hear from you and super happy that this recipe was a hit, because it's one of my very favourites. Thank you so much for coming back to comment.
Rachel
So good, thank you for the recipe. I thought I had coconut milk, but realized I didn't. So I substituted whole milk. I also added 1tsp salt. We will be making this again!
Colleen
Hi Rachel, Thanks for your comment! I'm so glad it worked out for you in spite of not having the coconut milk. It's great to get your feedback! 🙂
meg
I made this tonight for dinner. It was a hit. Will be making it again.
Colleen
Hi Meg, I'm so glad it was a hit! Thanks so much for dropping a note. I love hearing from readers. ♥
Dina
Colleen, you are making all the foods I love to eat. You make miss my kitchen, and I am in Rome:)