Easy Cauliflower & Lentil Curry (Vegan)

This Easy Cauliflower & Lentil Curry is the perfect meat-free, midweek family feast. Delicious, filling & fuss-free it is packed with veggie goodness. 

We are huge fans of curries here! Even the kids are willing to devour dishes with a bit more heat to what they used to, although I don’t think we will go full throttle with the chillies any time soon! This lovely cauliflower and red lentils based veggie curry (dhal) is an example of milder fare which will suit all the palates. Having said that, if you like some heat I’ve got few tips on how you can adjust it without much hassle, just read on!

Why is this curry so wonderful?

• Ready in just 40 minutes from start to finish meaning you don’t need to wait for the weekend and more time on your hands to be able to enjoy it.
• It’s the perfect midweek family dinner (as per above)!
• Perfect Meat-Free Monday dinner if you’re trying to limit your meat intake a bit.
• Fragrant and full of flavour yet on the mild side so that your entire family can enjoy it.
• Easily adaptable as per your spice tolerance!
• Super wholesome and packed full of veg!
• Naturally gluten and dairy-free
• It’s really, really delicious! Proper comfort food!

I’m not a fan of mild curries, how can I make it more spicy?

I totally get it. Since having children I was forced to curb my enthusiasm when adding chillies to my favourite spicy dishes which hasn’t been easy! I have learnt to enjoy the fragrance and flavour more these days but I have also learnt few tricks to adjust dishes to my taste if I indeed fancy something more spicy.

I do swear by chilli infused olive oil (this is the one* I use and love).  A little drizzle over the plated portion and I’m in business! Although it might not be very authentic, it is, however, an effective way of getting some spice. Alternatively, you can sprinkle your portion with some dried chilli flakes or some cayenne pepper will work too.

If you, however, are not making this curry with children in mind you can simply use hotter curry paste (rather than korma I’ve used here) and/or add a chopped red chilli into the mix and add it at the same time as curry paste and other spices. Whether you leave the seeds in or out is entirely up to you!

Tips and answers you may find helpful when making Easy Cauliflower & Lentil Curry

The cooked curry has got consistency of a dahl (lentil based curry) which makes sense considering there is a substantial amount of lentils here. The great thing about dried lentils as opposed to other dried beans and pulses is that they cook very quickly and there is no need to pre-soak them. Simply add them as they are and they will cook in no time. Some people tend to rinse lentils briefly before adding to dishes but personally, I haven’t noticed any difference in the texture or cooking time so I usually don’t bother.

This curry is perfect for batch cooking and freezing too. Simply pop it in the freezer proof containers or bags and freeze for up to three months. Defrost in the fridge overnight or if you find yourself in a last minute dinner panic (I’ve been there on more than one occasion) simply use microwave or decant it into the pot and defrost on low heat on the stovetop. This curry can be also prepared in advance and kept in the fridge for up to 4 days. As with most curries, the flavours will intensify the longer they have a chance to develop.

Easy Cauliflower and Lentil Curry Serving Suggestions

This veggie and lentil curry or dhal would be perfect as a part of an Indian food banquet but on this particular occasion I served it with some brown rice and my no yeast Easy Flatbreads.

My Easy Indian Spiced Basmati Rice would make this feast even more special and my yeast-free Easy Naan Bread would be perfect for mopping your plate clean!

How to make Easy Cauliflower & Lentil Curry – Step-By-Step Instructions

1. Heat up the oil in a large pot with a lid, add chopped onion and garlic and fry for 5-8 minutes until softened and translucent but not coloured.

2. Add curry paste, tomato puree and all the spices and fry them with onions for a couple of minutes. At this point your kitchen will start to smell amazing!

4. Add cauliflower florets and make sure they are immersed in the liquid. Bring curry to boil, cover (at which point you lower the heat) and simmer for about 10 min stirring from time to time.

5. After 10 minutes add cubed sweet potato making sure it is immersed in the liquid. You might need to add a splash of water or stock if mixture is getting a bit dry. Simmer for another 5-10 minutes until both cauliflower and sweet potato are tender.

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Have you tried my Easy Cauliflower & Lentil Curry? Leave a comment and rating at the bottom of this post, I love reading them!

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Some more lovely curries & similar recipes you might enjoy:

Easy Butter Chicken Curry

Jamie Oliver’s Inspired Chicken Tikka Masala

Easy Veggie Lentil & Bean Chilli

30-minute Vegetable Egg Fried Rice

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