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
Scale
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
