Learn2Vibe

How to Make Spiced Roasted Cauliflower and Red Lentil Curry

This Spiced Roasted Cauliflower and Red Lentil Curry is a comforting and flavorful vegetarian dish that's perfect for a cozy dinner. The cauliflower is roasted to perfection, bringing out its natural sweetness, while red lentils add protein and heartiness to the curry. Aromatic spices create a warm, inviting flavor profile that will satisfy your taste buds and nourish your body.

Create your own plan

Learn2Vibe AI

Online

AI
What do you want to cook?

Login or Sign Up Required

You need to be logged in to save this plan to your profile.

LoginSign Up

Recipe Details

Prep Time

15 minutes

Cook Time

35 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This aromatic Roasted Cauliflower and Lentil Curry combines tender roasted cauliflower with protein-packed lentils in a rich, flavorful curry sauce. It's a hearty and satisfying vegetarian dish that's both nutritious and delicious.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 1 large head of cauliflower, cut into florets
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 cup red lentils, rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 1 teaspoon garam masala
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lemon wedges for serving

Instructions

  1. Preheat the oven to 425°F (220°C).

  2. In a large bowl, toss cauliflower florets with 2 tablespoons olive oil, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon turmeric, and a pinch of salt and pepper.

  3. Spread the cauliflower on a baking sheet and roast for 20-25 minutes, turning halfway through, until golden brown and tender.

  4. While the cauliflower is roasting, heat the remaining 1 tablespoon of oil in a large pot over medium heat.

  5. Add the chopped onion and cook for 5 minutes until softened.

  6. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

  7. Add the remaining cumin, coriander, turmeric, and cayenne pepper. Stir to coat the onions and cook for 30 seconds.

  8. Pour in the red lentils, diced tomatoes, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are tender.

  9. Stir in the garam masala and season with salt and pepper to taste.

  10. Gently fold in the roasted cauliflower.

  11. Simmer for an additional 5 minutes to allow flavors to meld.

  12. Serve hot, garnished with fresh cilantro and lemon wedges on the side.

Chef's Notes

  • For a creamier curry, blend half of the lentil mixture before adding the roasted cauliflower.
  • Adjust the spice level by increasing or decreasing the amount of cayenne pepper.
  • This curry can be made ahead and reheated, as the flavors will continue to develop.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For a protein boost, add a can of drained and rinsed chickpeas along with the lentils.

Nutritional Info

Per serving (approximate):

  • Calories: 450
  • Protein: 15g
  • Fiber: 10g
  • Healthy Fats: 25g (from coconut milk and olive oil)
  • Rich in vitamins A, C, and K from cauliflower
  • Good source of iron and folate from lentils

Serving Suggestions

  • Serve over steamed basmati rice or with warm naan bread for a complete meal.
  • Pair with a side of cucumber raita to balance the spices.
  • For a refreshing beverage, serve with a mango lassi or chilled mint tea.
  • Garnish with a dollop of plain Greek yogurt for added creaminess.
  • This curry is perfect for meal prep and tastes even better the next day.