A quick and easy roasted cauliflower lentil curry. This delicious and flavorful curry is naturally vegan and gluten-free. It’s also a great cozy recipe for winter meal prep.
My first new recipe of the year!
And it’s not technically a brand new recipe. This roasted cauliflower curry (or dal) is a new and improved version of this dal I shared on my first year of blogging. Trust me when I say that this new version is my all-time favorite curry to make at home. It’s easy, so flavorful and the entire dish is done in just about the time it takes to roast the cauliflower.
How to Make Lentil Curry
Like I said above, this recipe is done in the time it takes you to prepare and roast the cauliflower. Here’s how it works:
Start by chopping the cauliflower into bite-sized florets, then toss with oil on a baking sheet. Roast for 25-30 minutes. You want the cauliflower to be lightly golden and fork tender. Note: I don’t add salt to the cauliflower because I add salt later in the lentil curry. It all gets mixed together. The roasted cauliflower adds a delicious roasted flavor to the dish.
While the cauliflower is roasting, you can prepare the rest of the recipe! Start by sauteing the onions, garlic and ginger together. I like to saute it a little longer than usual to give it a deep flavor. I’m not exactly a fan of raw ginger here.
Once that’s done, dump the remaining ingredients (except the spinach) in the pot, bring it to a boil, then simmer until thick and creamy. The lentils should be cooked and tender.
Finally, I stir in the spinach towards the end. Spinach cooks in a matter of seconds, so you don’t want to add it too early.
A Few Notes on the Recipe:
First, I love to roast the cauliflower in this recipe to give it more flavor. I don’t know about you, but I’m obsessed with roasted vegetables. It gives this recipe a little something extra. However, if you want to skip this step, you could simply add the cauliflower to the pot with the remaining ingredients (at the same time you add the lentils). It may require a little extra cook time, but it does make this recipe a “one dish” meal. Just cook the curry until the cauliflower is fork tender. You may need to add a splash of water or broth if it gets too thick.
Second, it’s important to stir the curry often while it’s simmering. The curry is on the thicker side and it does tend to stick a little if not stirred. It only needs to be simmered for 10 minutes though, so it doesn’t take much of your time.
Finally, adjust the salt in this recipe to your taste. I love it with 1 teaspoon, but if you prefer more or less salt in your recipes, feel free to adjust.
And that’s it! We’re currently covered in snow and expecting very cold temperatures this coming week, so I can use all the cozy recipes I can get. If you’re also looking for more cozy meals, you can try my vegan cheesy broccoli soup, black bean enchilada soup, Instant Pot butter chickpea or curried roasted carrot and cauliflower soup.
Roasted Cauliflower Lentil Curry
- 4 cups (420g) cauliflower florets
- 1 tablespoon olive oil
- 1 tablespoon coconut oil or additional olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 cups canned diced tomatoes, unsalted (with juices)
- 1 teaspoon fine grain sea salt
- 1 tablespoon curry powder
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon turmeric powder
- 1 cup dry split red lentils
- 1 can (14oz/398ml) low-fat coconut milk
- 1 large handful baby spinach
- Cooked rice or naan bread, for serving
- Fresh cilantro, for serving (optional)
- Preheat oven to 400°F. Add the cauliflower florets to a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat and spread in a single layer. Roast for 25-30 minutes until lightly golden and fork tender.
- Meanwhile, heat 1 tablespoon of coconut oil (or olive oil) in a large saucepan. Once heated, add the diced onion, garlic and ginger. Saute for 6-8 minutes or until soft and fragrant, stirring a few times.
- Add the salt, curry powder, cumin and turmeric to the saucepan. Stir and cook for 1-2 minutes.
- Add the lentils, diced tomatoes and coconut milk. Stir to combine. Bring to a boil over high heat, then reduce to low-medium heat and let simmer covered for 10 minutes or until the lentils are cooked and soft. You'll need to stir often to avoid sticking.
- Once done cooking, stir in the spinach and let it cook a few more minutes until softened. Stir in the roasted cauliflower.
- Serve with rice or naan bread. Add some chopped fresh cilantro if desired.
If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!