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Vegan Cauliflower and Lentil Curry

5 from 1 vote
In search of a hearty, flavorful dish that’s plant-based and nutritious? Look no further than Vegan Cauliflower and Lentil Curry. This dish combines the richness of lentils with the texture of cauliflower, all married together in a blend of aromatic spices. Perfect for those looking to add variety to their vegan meals, this curry doesn’t skimp on taste or nutrition. Ingredients
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Total Time 45 minutes
Servings: 4 people
Calories: 280
Ingredients Method Notes

Ingredients
  

  • Onion: 1 large 1 [large]
  • Tomatoes: 2 2 [medium]
  • Ginger paste: 1 teaspoon 5 ml
  • Garlic paste: 1 teaspoon 5 ml
  • Turmeric powder: 1/2 teaspoon 2.5 grams
  • Cumin seeds: 1/2 teaspoon 2.5 grams
  • Coconut milk: 1 can 400 ml
  • Olive oil: 2 tablespoons 30 ml
  • Salt: To taste
  • Fresh cilantro: A handful for garnishing

Method
 

  1. Start by rinsing the green lentils under cool running water.
  2. In a pot, add the lentils and enough water to cover them by an inch.
  3. Bring to a boil and then let them simmer for 20 minutes until they’re tender.
  4. While the lentils cook, chop your cauliflower into bite-sized florets.
  5. Dice the onions and tomatoes finely.
  6. In a large pan, heat the olive oil and toss in the cumin seeds. Wait for them to sizzle.
  7. Add the chopped onions, and sauté until translucent.
  8. Stir in the garlic and ginger paste and fry until aromatic.
  9. Now, drop in the diced tomatoes and cook until they break down and form a sauce.
  10. Sprinkle the turmeric powder, and mix it all together.
  11. Carefully add the cauliflower florets and pre-cooked lentils to the pan.
  12. Pour in the coconut milk, and give it a good stir, ensuring everything is mixed well.
  13. Let this simmer for 15 minutes, allowing the cauliflower to become tender and the flavors to meld.
  14. Season with salt, to your preference.
  15. Once done, switch off the heat and sprinkle freshly chopped cilantro over the top.

Notes

For a spicier version, you can add a diced green chili or some red chili powder.
If you want a thicker gravy, simmer for an additional 5-10 minutes.
Always taste and adjust seasonings, especially before the final simmer.
This Vegan Cauliflower and Lentil Curry pairs beautifully with brown rice or quinoa.
Consider serving with a side of vegan naan or flatbread.
A squeeze of lemon just before eating elevates the flavors even more.
A side salad of cucumber and tomato drizzled with a tad bit of olive oil complements this curry brilliantly.