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Roasted Cauliflower Lentil Curry

Creamy Roasted Cauliflower Lentil Curry for Cozy Nights

This Roasted Cauliflower Lentil Curry is a delightful vegan dish that’s easy to prepare and perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Indian, Vegan
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 1 head Cauliflower Chopped into florets
  • 14 oz Canned Diced Tomatoes Can substitute with fresh if needed
  • 1 can Coconut Milk Use almond milk or cashew cream as a substitute
For the Seasoning
  • 2 tbsp Vegetable Oil Any mild oil can be used
  • 1 medium Onion Diced
  • 3 cloves Garlic Crushed or can use powder
  • 2 tbsp Curry Powder Adjust as per taste
  • 1 tbsp Garam Masala Or substitute with cumin and coriander
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1/2 tsp Ground Cinnamon
  • to taste Salt
For the Protein and Greens
  • 2 cups Cooked Brown Lentils Can substitute with cooked chickpeas or red lentils
  • 2 cups Fresh Spinach Can substitute with kale or Swiss chard

Equipment

  • Baking tray
  • Large pot
  • Parchment paper

Method
 

Step‑By‑Step Instructions for Roasted Cauliflower Lentil Curry
  1. Preheat your oven to 410°F (210°C) and prepare a baking tray lined with parchment paper.
  2. Toss the cauliflower pieces with vegetable oil, curry powder, and salt in a large bowl, ensuring they are fully coated. Spread on the baking tray and roast for 40-45 minutes, flipping halfway through.
  3. Cook your rice according to package instructions while the cauliflower is roasting. Keep it warm once cooked.
  4. Heat a drizzle of vegetable oil in a large pot over medium-high heat. Add diced onions and sauté for 5-7 minutes until golden and fragrant.
  5. Add crushed garlic, stirring continuously for 30-60 seconds, then mix in the turmeric and cumin to toast gently.
  6. Incorporate the canned diced tomatoes into the pot, stir to combine, and simmer for 5 minutes.
  7. Stir in the coconut milk, cooked lentils, and roasted cauliflower. Heat gently for about 5 minutes, stirring occasionally.
  8. Fold in the fresh spinach until it wilts, adding color and nutrients to the dish.
  9. Serve your hearty curry over fluffy rice or alongside warm naan.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 3000IUVitamin C: 70mgCalcium: 60mgIron: 4mg

Notes

Don't skip roasting the cauliflower for added flavors. Adjust spices based on personal preference and any leftover vegetables can be included for added nutrition.

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