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Cauliflower and lentil curry in a pot with some flat bread.
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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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 387kcal
Author Jo Allison


  • 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


  • 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. 


  • 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.


Calories: 387kcal | Carbohydrates: 38g | Protein: 13g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 0mg | Sodium: 395mg | Potassium: 956mg | Fiber: 15g | Sugar: 7g | Vitamin A: 5530IU | Vitamin C: 55.5mg | Calcium: 87mg | Iron: 5mg