This Red Lentil, Cauliflower & Coconut Curry is a delightful blend of Indian spices, featuring a hint of creamy coconut milk for richness and depth. Packed with wholesome ingredients, this hearty meal can be prepared in just 30 minutes, making it a perfect choice for meat-free Mondays. Additionally, it caters to vegan, vegetarian, and gluten-free diets, making it a versatile and delicious option for a variety of preferences.
About red lentil & cauliflower curry
This is an incredibly quick and convenient vegetarian curry that utilises store-bought curry paste, making it a fast and easy dish to get on the table.
Whether you’re a curry enthusiast or looking for a lighter, vegetarian option, this cauliflower curry is a wholesome, simple, and delicious choice. Taking advantage of the affordable cauliflower prices this week at just $2.90 each, it’s a budget-friendly meal that emphasises the use of fresh, seasonal produce.
The lentils contribute a creamy thickness, while coconut milk enhances the flavour and texture. Feel free to incorporate additional vegetables such as zucchini, carrot, capsicum, spinach, or sweet potato to add more colour and variety to the curry.
Step-by-step
Serving suggestions
This cauliflower curry is a delicious and nutritious dish that can be served in various ways. Here are some serving suggestions to try:
- Basmati Rice or my Indian Yellow Rice
- Quinoa
- Naan or Roti
- Cucumber Raita
- Indian Mint Chutney
- Mango Chutney
- Fresh Herbs
- Lime Wedges
- Toasted Coconut
❄️ Storage
REFRIGERATOR:
Allow the curry to cool completely then transfer to an airtight container. Store in the refrigerator for up to 3 days.
FREEZE:
The curry may be frozen. Allow to cool then transfer to freezer-proof container/s. Label, date and freeze for up to 2 months. Thaw in the fridge before reheating as below.
REHEATING:
Reheat the curry over low medium heat in a saucepan or in the microwave on MEDIUM (50% power) until evenly heated through and piping hot.
You may also like
If you liked this Red Lentil, Cauliflower & Coconut Curry you may also like:
- Indian Spiced Yoghurt Chicken Breasts
- Easy Kerala Fish Curry
- The Easiest Garlic Naan Bread Ever
- Indian Yellow Rice
- Thai Veggie Patties with Pumpkin & Chickpeas
- Indian Chicken Curry with Potato
- Indian Mint Chutney (Pudina Chutney)
Red Lentil, Cauliflower & Coconut Curry
Equipment
- Large deep fry pan or skillet
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, finely sliced
- 3 cloves garlic, finely chopped
- 2cm piece fresh ginger, grated
- ¼ cup mild Indian curry paste (I used Korma)
- 1 cup red spilt lentils
- 4 cups vegetable stock
- 1 cauliflower, cut into florets
- 160ml can coconut milk
- 2 tablespoons chopped fresh coriander
TO SERVE
- Steamed basmati rice
- Coriander sprigs or micro-greens
- Poppadum's or naan bread (optional)
Instructions
- Heat oil in a large deep frying pan or saucepan over medium-high heat. Add the onion and a good pinch of salt and cook, stirring often for 5 minutes or until lightly golden. Add the garlic and ginger and cook for a further 2 minutes or until the onion is golden and lightly caramelised.
- Add the curry paste, cook, stirring for 1 minute or until fragrant then add the lentils and stock. Bring to a simmer and cook for 15 minutes.
- Add the cauliflower, coconut milk and 1 teaspoon salt and bring to the boil. Reduce heat to low and simmer for 12-15 minutes, stirring occasionally or until the cauliflower and lentils are tender.
- Season to taste and stir through the coriander. Serve in bowls with basmati rice. Garnish with coriander. Enjoy
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - CURRY PASTE
I opted for Patak’s Korma curry paste in this recipe, but you have the flexibility to choose other mild-flavoured curry pastes like rogan josh or tikka masala based on your preference. - NUTRITIONAL INFORMATION
The provided nutritional information is an approximation and may not be exact. It does not account for any additional items you might serve with the curry, such as rice or pappadums.
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