If you are looking for a dish that is comforting, flavorful, and packed with wholesome ingredients, the Roasted Cauliflower Lentil Curry Recipe is exactly what you need. This curry brings together the hearty nuttiness of brown lentils, the tender bite of roasted cauliflower, and a rich blend of warm spices that create a symphony of flavors. It’s a vibrant, nourishing meal that’s surprisingly simple to prepare yet impressive enough to share with friends and family. Whether you’re a seasoned curry lover or trying to add more plant-based meals to your rotation, this recipe delivers on taste, texture, and nutrition with every spoonful.
Ingredients You’ll Need
The beauty of the Roasted Cauliflower Lentil Curry Recipe lies in its straightforward, accessible ingredients that each play a crucial role. From the earthy lentils to the creamy coconut milk and aromatic spices, every component adds a layer of deliciousness that builds into a deeply satisfying dish.
- Cauliflower (1 medium head): Chopped into bite-sized pieces, it adds a lovely roasted texture and mild sweetness.
- Vegetable oil (2 tablespoons): Divided for roasting and cooking, it helps bring out the spices’ flavors.
- Garlic powder (1 teaspoon) and Onion powder (1 teaspoon): These powders add subtle depth to the cauliflower roast.
- Paprika powder (1/2 teaspoon): Offers a hint of smokiness to the roasted veggies.
- Salt and black pepper (1/4 teaspoon each for roasting): Essential seasonings to enhance all the natural flavors.
- Brown rice (1 cup uncooked): Nutty and chewy, it’s a hearty base for serving alongside the curry.
- Onion (1 medium, diced): Forms the savory foundation of the curry sauce when sautéed.
- Fresh garlic cloves (3, crushed): Adds aromatic sharpness that infuses the curry with warmth.
- Curry powder (1 tablespoon) and Garam masala (1/2 tablespoon): These spice blends evoke traditional Indian flavors with complexity.
- Ground turmeric (1/2 tablespoon): For vibrant color and subtle earthy bitterness.
- Ground cumin, coriander, cinnamon (1 teaspoon each): Provide layers of warmth, citrusy brightness, and sweet spice.
- Salt (1 teaspoon): Balances and enhances every spice in the sauce.
- Canned diced tomatoes (1 2/3 cups): Bring acidity and a touch of sweetness to the curry base.
- Cherry tomatoes (10, halved, optional): Add bursts of freshness and texture.
- Full-fat coconut milk (1 2/3 cups): Creamy and rich, it softens the spice and creates a luscious sauce.
- Cooked brown lentils (1 1/4 cups): Provide protein and a tender, earthy heartiness to the dish.
- Fresh spinach (2 cups): Folded in at the end, it adds color, nutrition, and a touch of freshness.
How to Make Roasted Cauliflower Lentil Curry Recipe
Step 1: Prepare and Roast the Cauliflower
Begin by preheating your oven. Toss the cauliflower pieces with 1 tablespoon of vegetable oil, garlic powder, onion powder, paprika, salt, and pepper right in a large bowl until every bite is nicely coated. Spread them out evenly on a baking sheet and roast for about 25 minutes, or until they turn golden and slightly crispy on the edges. Roasting the cauliflower first adds an irresistible caramelized flavor that sets this curry apart.
Step 2: Cook the Brown Rice
While the cauliflower roasts, cook the brown rice according to package instructions. The nutty and chewy texture of brown rice will complement the creamy curry sauce beautifully, creating a balanced and satisfying meal.
Step 3: Sauté Onions and Garlic
Heat the remaining tablespoon of vegetable oil in a large pan over medium heat. Add the diced onion and sauté until it becomes soft and translucent. Then, stir in crushed garlic cloves and cook for just a minute, releasing their fragrant aroma that forms the foundation of your curry.
Step 4: Add Spices and Tomatoes
Sprinkle in your curry powder, garam masala, turmeric, cumin, coriander, cinnamon, and salt. Stir constantly to toast the spices gently, about 1-2 minutes, allowing their flavors to bloom. Then, pour in the canned diced tomatoes and cherry tomatoes if using, letting the mixture simmer and meld for about 8 minutes until thickened slightly.
Step 5: Stir in Coconut Milk and Lentils
Pour the creamy coconut milk into the pan, stirring well to combine it with the spiced tomato base. Add the cooked brown lentils and mix everything gently, letting the curry simmer on low heat for another 10 minutes. This step lets all the flavors blend together beautifully and creates that signature comforting curry texture.
Step 6: Finish with Roasted Cauliflower and Spinach
Gently fold the roasted cauliflower and fresh spinach into the curry. The cauliflower will keep some of its crunch while soaking up the delicious sauce. Cook another couple of minutes just until the spinach wilts, bringing a fresh pop of green and extra nutrients to the plate.
How to Serve Roasted Cauliflower Lentil Curry Recipe
Garnishes
To take this dish up a notch, sprinkle with fresh chopped cilantro or sprinkle with toasted cashews for crunch. A squeeze of fresh lime juice right before serving adds a lovely brightness that balances the curry’s richness.
Side Dishes
This curry pairs beautifully with warm naan bread or steamed basmati rice. A simple cucumber raita or cooling yogurt on the side helps temper some of the warm spices perfectly, making every bite harmonious.
Creative Ways to Present
For a fun twist, serve the curry in hollowed-out bell peppers or over a bed of fluffy cauliflower rice for a low-carb option. You can also turn it into a vibrant bowl by adding roasted sweet potatoes or a sprinkle of pomegranate seeds for extra color and textural contrast.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Roasted Cauliflower Lentil Curry Recipe to an airtight container and refrigerate. It will keep well for up to 4 days, making for a perfect next-day lunch or quick dinner option.
Freezing
You can freeze the curry in portions in freezer-safe containers or bags. For best texture, consume within 2 months. Thaw thoroughly in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce. Stir occasionally until heated through to preserve the texture of the cauliflower and lentils.
FAQs
Can I use red lentils instead of brown lentils?
Absolutely! Red lentils cook faster and will break down more, creating a creamier curry texture. Just adjust cooking times accordingly.
Is this curry spicy?
This recipe has warm, gentle spices without being overly spicy, perfect for those who prefer mild to medium spice levels. You can always add chili powder or fresh chili for more heat.
Can I make this curry vegan?
Yes, the Roasted Cauliflower Lentil Curry Recipe is naturally vegan as it uses coconut milk instead of dairy and relies on plant-based ingredients.
What can I substitute for coconut milk?
If you’re out of coconut milk, full-fat canned cashew cream or a mix of plant-based milk with a bit of vegan butter can provide similar creaminess, though the flavor will differ slightly.
How do I ensure my cauliflower stays crispy?
Roasting at a high temperature and spreading the cauliflower pieces out evenly helps them crisp up nicely. Avoid overcrowding the pan to allow air circulation.
Final Thoughts
This Roasted Cauliflower Lentil Curry Recipe is a celebration of flavors and textures that warms the soul and delights the palate. It’s nourishing, vibrant, and surprisingly simple to make, perfect for any day you want to feel cozy and satisfied. I hope you’ll give it a try and make it a favorite in your kitchen as it is in mine.
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Roasted Cauliflower Lentil Curry Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Roasted Cauliflower Lentil Curry is a hearty, flavorful dish that combines the earthiness of roasted cauliflower with rich spices and creamy coconut milk. Perfectly balanced with brown lentils and spinach, it’s a nourishing vegan meal ideal for cozy dinners.
Ingredients
Roasted Cauliflower
- 1 medium head cauliflower, cut into bite-sized pieces
- 1 tablespoon (15 mL) vegetable oil
- 1 teaspoon (3 g) garlic powder
- 1 teaspoon (2 g) onion powder
- 1/2 teaspoon paprika powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Rice
- 1 cup (190 g) uncooked brown rice
- 1 tablespoon (15 mL) vegetable oil
Curry Base
- 1 medium onion, diced
- 3 garlic cloves, crushed
- 1 tablespoon (6 g) curry powder
- 1/2 tablespoon (2 g) garam masala
- 1/2 tablespoon (5 g) ground turmeric
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- 1 teaspoon (3 g) ground cinnamon
- 1 teaspoon (6 g) salt
- 1 2/3 cups (400 g) canned diced tomatoes
- 10 cherry tomatoes, halved (optional)
- 1 2/3 cups (399 mL) canned full-fat coconut milk
Other Ingredients
- 1 1/4 cups (225 g) cooked brown lentils
- 2 cups (60 g) fresh spinach
Instructions
- Prepare and Roast the Cauliflower: Preheat the oven to 425°F (220°C). In a large mixing bowl, toss the cauliflower pieces with 1 tablespoon of vegetable oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated. Spread the cauliflower on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and golden.
- Cook the Brown Rice: While the cauliflower roasts, rinse the brown rice under cold water. In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the rice and toast for 1-2 minutes, then add 2 cups (475 mL) of water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 40-45 minutes or until the rice is tender and water is absorbed. Remove from heat and let it stand covered for 5 minutes.
- Sauté Aromatics and Spices: In a large skillet, heat a little additional oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Add the crushed garlic and cook for another minute. Stir in curry powder, garam masala, turmeric, cumin, coriander, cinnamon, and salt; cook for 1-2 minutes to bloom the spices and enhance their flavor.
- Add Tomatoes and Coconut Milk: Pour in the canned diced tomatoes and optional halved cherry tomatoes. Simmer for 5 minutes to allow the flavors to meld. Then stir in the coconut milk, bring the mixture to a gentle simmer, and cook for an additional 10 minutes, stirring occasionally.
- Incorporate Lentils, Spinach, and Roasted Cauliflower: Add the cooked brown lentils, fresh spinach, and roasted cauliflower to the curry mixture. Stir gently to combine and cook for another 5 minutes until the spinach is wilted and everything is heated through.
- Serve: Fluff the brown rice with a fork and serve the curry over rice for a complete, satisfying meal.
Notes
- You can substitute green lentils or red lentils if brown lentils are unavailable; adjust cooking time accordingly.
- For extra heat, add a chopped fresh chili or a pinch of cayenne pepper along with the spices.
- Leftovers store well in the refrigerator for up to 4 days and reheat nicely.
- This dish can be made gluten-free by ensuring the curry powder blend does not contain any wheat derivatives.
- To reduce calories, use light coconut milk instead of full-fat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Indian-inspired
