Name: Coconut Curry Lentils and Cauliflower
Prep time: 10 min
Cook time: PT-487723H28M47S
Total time: PT-487723H28M47S
Cuisine: Vegan
Ingredients: 1 medium head cauliflower, cut into bite-sized florets; 2 tablespoons olive or grapeseed oil; 1 tablespoon garam masala; 1 teaspoon ground cumin; ½ teaspoon salt; ½ teaspoon pepper; 1 cup dry split red lentils; 2 tablespoons coconut oil; 1 cup diced yellow onion; 1 tablespoon minced garlic; ¾ cup full-fat coconut milk; ¾ cup vegetable stock; ¾–1 cup water; 1½ teaspoons ground cumin; 1 teaspoon garam masala; ¼ teaspoon ground turmeric; ¼ teaspoon pepper; Salt, to taste; Coconut milk for drizzling; Fresh cilantro, chopped; Cooked basmati rice; Naan bread (optional)

Why You’ll Love This Recipe

This dish is a perfect combination of textures and flavors: tender roasted cauliflower, creamy coconut curry lentils, and warming spices like cumin, turmeric, and garam masala. It’s simple to make, naturally vegan, gluten-free, and highly nutritious. Serve it over basmati rice or with naan bread for a complete and comforting meal.

Ingredients

(Tip: Full measurements are listed in the recipe card below.)

For the Roasted Cauliflower:

1 medium head cauliflower, cut into bite-sized florets
2 tablespoons olive or grapeseed oil
1 tablespoon garam masala
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon pepper

For the Coconut Curry Lentils:

1 cup dry split red lentils
2 tablespoons coconut oil
1 cup diced yellow onion
1 tablespoon minced garlic
¾ cup full-fat coconut milk
¾ cup vegetable stock
¾–1 cup water
1½ teaspoons ground cumin
1 teaspoon garam masala
¼ teaspoon ground turmeric
¼ teaspoon pepper
Salt, to taste

For Serving:

Coconut milk for drizzling
Fresh cilantro, chopped
Cooked basmati rice
Naan bread (optional)

Directions

Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, garam masala, cumin, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and golden.
While the cauliflower roasts, rinse red lentils thoroughly under cold water. Set aside.
In a large saucepan, heat coconut oil over medium heat. Add diced onions and sauté for 3–4 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
Stir in coconut milk, vegetable stock, water, cumin, garam masala, turmeric, pepper, and salt. Bring to a gentle simmer.
Add red lentils to the saucepan and cook uncovered for 15–20 minutes, stirring occasionally, until the lentils are tender and the mixture is creamy. Add more water if needed to reach desired consistency.
To serve, place roasted cauliflower on top of the coconut curry lentils. Drizzle with additional coconut milk and garnish with fresh cilantro. Serve with basmati rice and naan bread if desired.

Servings and Timing

This recipe serves 4–6.
Preparation time: 10 minutes
Cooking time: 35–40 minutes
Total time: 45–50 minutes

Variations

Add chopped spinach or kale to the lentils for extra greens.
Top with toasted cashews or sliced almonds for crunch.
Spice it up with a pinch of cayenne or chili flakes.
Substitute red lentils with yellow or green lentils if preferred.
Serve in bowls with roasted sweet potatoes instead of cauliflower for a different twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, adding a splash of water or coconut milk if the lentils thicken.

FAQs

Can I make this ahead of time?

Yes, prepare the lentils and cauliflower ahead of time, and reheat when ready to serve.

Is this dish vegan and gluten-free?

Yes! Naturally vegan and gluten-free.

Can I use canned lentils?

It’s best with dry lentils, but you can use canned lentils; reduce cooking liquid and simmer until heated through.

Can I freeze this dish?

Yes, freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat on the stove.

Conclusion

Coconut Curry Lentils and Cauliflower is a nutritious, flavorful, and comforting vegan dish that’s perfect for any meal. With roasted cauliflower, creamy spiced lentils, and fresh cilantro, it’s a wholesome dish that’s both satisfying and elegant. Serve with rice or naan for a complete, cozy, and flavorful meal.