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Coconut Curry Lentils and Cauliflower

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Coconut Curry Lentils and Cauliflower is a hearty, flavorful, and comforting vegan dish featuring roasted cauliflower florets atop creamy, coconut-infused red lentils. Spiced with cumin, turmeric, and garam masala, this dish is rich, satisfying, and packed with plant-based protein, perfect for weeknight dinners or cozy weekends.

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)

Instructions

  1. 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.
  2. Rinse red lentils thoroughly under cold water and set aside.
  3. 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.
  4. Stir in coconut milk, vegetable stock, water, cumin, garam masala, turmeric, pepper, and salt. Bring to a gentle simmer.
  5. Add red lentils and cook uncovered for 15–20 minutes, stirring occasionally, until lentils are tender and creamy. Add more water if needed for desired consistency.
  6. 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.

Notes

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.

Nutrition

Find it online: https://familydinnercooking.com/coconut-curry-lentils-and-cauliflower/