Easy Cauliflower & Lentil Curry (Vegan)

Cauliflower and lentil curry in a pot with some flat bread.

5 from 13 votes

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.

Course Curry, Main Course, Vegetarian

Cuisine British, Indian

Keyword Cauliflower Curry, Dhal, Lentil Curry, Meat-Free, Midweek Meal, Vegan Curry, Vegetarian Curry

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 387kcal

Author Jo Allison

Ingredients

1 large cauliflower broken into florets and large florets cut in half
1 large sweet potato peeled and cubed
2 handfuls fresh spinach optional
200 g red lentils
1 large onion finely chopped
2 garlic cloves finely chopped or minced
500 ml vegetable stock (from cube is fine)
1 tin (400ml/13.5 fl oz) coconut milk
50 g mild korma curry paste or curry paste of your choice
1 tablespoon tomato puree
1 teaspoon (heaped) turmeric
1 teaspoon (heaped) ground coriander
2 teaspoon (heaped) garam masala
1 teaspoon black mustard seeds
juice of one lemon or to taste
small bunch of coriander/cilantro (leaves and stalks) finely chopped, some saved for garnish
2 tablespoon rapeseed or coconut oil

Metric - US Customary

Instructions

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.
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!
Add lentils followed quickly by veggie stock and coconut milk. Keep stirring and prodding until the solid part of the coconut milk melts into the liquid.
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.
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.
Add two handfuls of fresh spinach leaves and mix it in.
Take curry off the heat, taste and season well with salt and pepper. Add the juice of one lemon (or to taste) and mix in chopped coriander/cilantro stalks and leaves (leaving some leaves as garnish).
Serve with rice and/or flat breads of your choice.

Notes

Nutritional information is approximate and should be treated as a guideline only.
I used mild korma curry paste here but you could use your favourite curry paste instead.
If you fancy some extra heat, feel free to use small chopped chilli (without or with seeds if you're brave) and add it as you are adding curry paste and spices.
You can use frozen spinach instead of fresh. Cook it as per packaging instructions and stir it in at the very end.

Nutrition