Have the red lentils, curry paste and the rest of the ingredients on hand as well for easy access. If you order something via one of the affiliate links, I get a small percentage of the sale. Add the cauliflower and cook for 10 minutes, until tender. Yesterday though, I got lucky and found this great recipe from Reader’s Digest (via All Recipes), and was pleasantly surprised to find that I had everything on hand to make it. This recipe has become a classic in our household. Method. Cover and simmer until the cauliflower is soft. Full of flavour + nutrition, ready in 30 mins. This helps defray the hosting and other costs associated with the website. Cover and simmer until lentils are tender, 15 to 20 minutes. Add in the spices, lentils, and broth/water and bring to a boil. *This post contains compensated links. Add cilantro and season to taste with salt and black pepper. This hearty cauliflower and lentil coconut curry is great on its own, but you can serve it over rice to stretch the portions. Add the chopped cauliflower. Serve with rice, quinoa, or toast, and top with green onion and/or cilantro and fresh lime juice if desired. Stir to combine, cover, bring to a boil, then reduce the heat to simmer. Gradually add 1/3 cup water, processing until mixture forms a smooth paste. If you want a spicier curry, add in a couple of teaspoons of sriracha or your favorite hot sauce! No part of this website may be reproduced, distributed, performed, publicly displayed, or made into a derivative work without my permission. https://vegangela.com/2011/07/25/cauliflower-and-lentil-coconut-curry A bit of spinach adds fiber to the dish. Reduce heat, cover, and simmer for 10 … Hello, … Meanwhile, heat the … 2 Tbsp avocado or coconut oil (or sub double amount in water) 1 tsp whole mustard seed. Gives it flavor and a creamy finish! Notes. Your email address will not be published. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions … Serve with rice, and enjoy! I hope you give this recipe a try and get as excited as I was when I pulled this out for my lunch this week! Add the cream from the coconut milk, taste and add extra spices to desired likeness, and keep curry at low heat until desired thickness and cauliflower is tender. A rich coconut curry broth with onion, garlic, cauliflower, ginger, Indian spices in coconut milk. Once hot, add oil, onion, carrots, and celery (optional) and sauté for 4-5 minutes — stirring occasionally. Prepare the cauliflower and add in for the last 10 minutes of cooking. Once boiling, reduce the heat to simmer and cover the pot. Paired with some Asian flavor inspiration, and I was left with this Red Lentil and Cauliflower Coconut Curry! Stir cauliflower, coconut milk, and carrot into the lentil mixture. Let the mixture simmer until the cauliflower is tender. Stir in coriander. Instant Pot Cauliflower Curry! What do you do if you’re leaving the house for almost a month and you have a head of cauliflower, a couple carrots, and a bunch of fresh coriander (cilantro) left in the fridge? **I used 2 cups of vegetable broth and 1 cup water, but you can use all of one or the other! I sauteed the curry paste with the coconut fat from the milk for a couple minutes first, then added a can of diced tomatoes with juices plus about 4 cups of broth for lentils to simmer in. This vegan cauliflower coconut dahl has all the flavour of lentil dahl but is just 106 calories per serving. We’re a mother-daughter duo from Colorado looking to inspire and guide others to live healthy, wholesome, and happy lives! Start the curry by sauteing onions, carrots, garlic, and ginger. Serve with warm basmati rice or warm naan. Stir everything and bring to a boil. allrecipes.co.uk/recipe/5671/cauliflower-and-lentil-curry.aspx Roast cauliflower, shaking the pan halfway through cooking, until cauliflower is tender and golden brown in spots, ~30 minutes total. Serve your curry with some rice and a sprinkle of fresh cilantro … Enjoy! 1 ½ … Combine ingredients-In a 4 quart or larger pot, combine the onion, coconut milk, Thai red curry paste, fish sauce (or soy sauce), brown sugar, stock and red lentils. Add lentils and turmeric, cumin, … Cook for 20 minutes, partially covered, stirring occasionally, until lentils and cauliflower are tender. This website contains affiliate links. You may need to add an extra 1/2 cup of liquid at this point if the curry looks to thick. In a large, deep skillet, heat coconut oil over medium-high, and add onion, garlic and ginger. Let the curry simmer for 10 minutes, add in the cauliflower, and simmer for an additional 10 minutes until lentils are cooked. Stir in the beans/peas (and spinach, if using) and cook for 3–4 minutes. STEP 1. Cook, stirring for about 5 minutes until onion is translucent. With a touch of greek yogurt, this creamy cauliflower and lentil curry is easy to prepare as a one-pot dish. There is nothing like cozy-ing up with a big bowl of something that warms the soul. Your email address will not be published. Canadian summers are the best because everyone appreciates them so much – no day is taken for granted! You may also need to add more liquid after adding in the cauliflower, cauliflower, coconut, curry, lentils, vegan. Add the garlic, ginger, coriander, cumin and turmeric and cook for 2 minutes. I suggest topping with fresh cilantro or green onion and some freshly squeezed lime juice. Once boiling, turn down and simmer for 40 minutes. Make ahead - we suggest making 1-2 batches of the roasted cauliflower ahead of time. Rinse the lentils, then stir them into the pan. Add cauliflower and cook 3 … Adapted from: http://allrecipes.com.au/recipe/6194/cauliflower-and-lentil-curry.aspx, I’m leaving Sydney later today to spend a month back home in Toronto, Ottawa and Montreal. BEET IT: Why you should eats beets and how to incorporate them into your diet, Non-Traditional Thanksgiving Recipes for a Non-Traditional Thanksgiving, cauliflower-currently one of my favorite versatile veggies, curry powder, fresh ginger, and other spices- give it the signature curry flavor. Season the curry with a bit of coconut milk, a squeeze of lime juice, maple syrup, and salt to taste. Add tomatoes, vegetable broth, red lentils and potatoes. Simmer for up to 1 hour (stirring every 10 minutes or so) or until all … Spoon rice into 4 bowls, top with … Save my name, email, and website in this browser for the next time I comment. This easy vegan curry is perfect for a weeknight meal or meal prep for the week! along with some soup staples including onion, carrots, garlic, and veggie broth, extra veggies added along with cauliflower, frozen peas or corn or greens added a few minutes before serving, fruit jam or puree (such as apricot preserves or mango puree) to make it a little sweet. You can make this curry your own by adding: When you are ready to eat, serve the curry alongside rice (brown or jasmine) or quinoa, or by itself with a piece of toast. Reduce heat, cover, and simmer for 10 minutes. Heat a large pot (or Dutch oven) over medium heat. Pour in the stock, bring to the boil, then reduce the heat, cover and leave to gently simmer for 10 minutes. Simmer, uncovered, for 10 minutes. The trick here is to use canned lentils. I thought the curry needed more “green” so I tossed in the 1/3 bag of spinach that I also had leftover in the fridge. 2 cups SunRice Jasmine Fragrant Rice 1/4 cup Vegetable oil 2 Onions, peeled, one sliced and one chopped 12 sprigs Curry leaves 1 Cauliflower head, chopped roughly into bite size pieces 1 cup Split red lentils 3 tsp Grated fresh ginger 1 tbs Ground turmeric 3 tsp Ground cumin 1 cup Coconut milk 1L Vegetable stock OR water OPTIONAL 1 tsp Dried chilli flakes Handful of fresh coriander, chopped Salt … Add jalapeno, ginger, garlic, and curry powder and stir for 2-3 minutes (drizzle a bit of water in the pot if mixture starts to stick) Add tomatoes (with liquid) + water + coconut milk + lentils and cauliflower and bring to a boil. Add the balti paste and cook for another minute. I started with 1 tablespoon when I added it with the other spices, but added an extra tablespoon after I added the coconut cream! 1 tablespoon chopped parsley, for garnish. Simmer for 5 minutes or until heated through. Add in the spices, lentils, and broth/water and bring to a boil. After adding in the other spices, add in the lentils and liquid and bring to a boil. Bring to a boil, reduce heat, cover slightly and simmer 15-20 minutes or until lentils and potatoes are tender. I love packing in as many veggies as I can, throwing in legume of choice for that day, and switching up different spices to get a variety of flavor profiles! Bring to a boil then simmer for 5 minutes. CURRY. Add cashew paste and capsicum to curry. First, cook up the onions, garlic and ginger in either 1 tbsp of olive or coconut … This isn’t spicy at all – so feel free to add a teaspoon of crushed red chili pepper if you like a bit of spice. 1 tsp whole coriander seed. If you use water, you will need to add more salt for flavor. Add the curry paste, turmeric, and curry powder and stir fry for another 1 minute. Stir in 2 tbsp of cilantro and the lemon juice, then season to taste with salt and freshly ground black pepper. Required fields are marked *. During the final 10 mins of cooking, stir in the cauliflower to cook. Normally, the “day before vacation” meals are a quick stir-fry of whatever is left in the fridge. Added the rest of the coconut milk then all the chopped spinach once the lentils … In a large saucepan, heat 1½ tbsp of the oil and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent. 1 tsp whole cumin seed. You make Cauliflower and Lentil Coconut Curry! This curry is filled with real, wholesome ingredients including: This curry is easy to make and takes under an hour to finish! This recipe for Coconut Lentil Cauliflower Curry celebrates one of my favorite spring vegetables, cauliflower! For lunches, I packed the curry in a glass container with spinach and brown rice and heated it up for 2.5 minutes in the microwave! The lentils should be cooked through by this point. Home » Recipes » Mains » Cauliflower and Lentil Coconut Curry. Add the red lentils through coconut sugar, and bring to a boil. I probably won’t be able to post anything for the next couple weeks since I’ll be living out of hotels and staying with in-laws. Add the stock, lentils and 3 tbsp of the coconut. Once the lentils are soft and the curry is thick, add the coconut … Tender cauliflower, butternut squash, and red lentils cooked in a coconut-creamy red curry sauce and poured over a mini-mountain of steamy rice. Then add ginger and garlic and sauté for 2-3 minutes … Stir in green beans and cook for … Serve over the rice, sprinkled with coriander, chilli and remaining coconut, with mango chutney and naan on the side. Reduce heat to a simmer. In a medium bowl, toss the arugula and roasted cauliflower with a drizzle with olive oil, a squeeze of lemon, and a pinch of salt. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. While soup simmers, toss cauliflower with oil, curry powder (portion for the cauliflower), and some salt. Before you start, chop the onions, garlic, carrots and cauliflower so they’re ready to go. Taste as it cooks and add more spices, salt and pepper, and heat to your liking! Now add some coconut milk, along with your lentils and cauliflower. If desired, a few minutes before serving stir in spinach and let wilt. I think it’s a great addition, so I’ve included it in the recipe below. This removes a good 35-40 … Spoon onto a warmed serving dish or into four warmed serving dishes and garnish with additional cilantro. This week, I made this curry in advance for #mealprep. Finally, add the coconut milk, lentils, spinach, and roasted cauliflower, and mix until everything is combined and heated through, about 5 minutes. If you serve this with rice, it will feed 4 people, but if you eat it straight-up, it’s more like 3. 3 whole cardamom pods. This coconut lentil curry is incredibly easy to make, it takes less than 30 minutes, and it’s perfect for an indulgent night in. Packed with protein from lentils, nutrients from veggies, and creaminess from coconut, this recipe is not one to be missed! Add in the the cream from the coconut milk and any additional spices to your likely and let finish cooking until desired thickness. Finally, add the coconut milk, lentils, spinach, and roasted cauliflower, and mix until everything is combined and heated through, about 5 minutes. 1/2 cup sliced shallot. For those of you who don’t know, I … . Coconut Cauliflower Curry. It’s loaded with exotic spices, tender lentils, sweet potatoes, carrots, bell peppers and cauliflower all simmered with crushed tomatoes, fire-roasted tomatoes and creamy coconut milk. Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. coconut cream-use the “cream” at the top of a can of full fat coconut milk. Stir in cauliflower and heat through. Add to the lentil mixture with the carrot and coconut milk. Once onions are evenly coated, add tomatoes, lentils, vegetable broth, and cauliflower to the pot and bring to a boil. Remove from heat. This past weekend, my ingredients of choice included lentils, cauliflower, and canned coconut milk. YUM. They are so easy and versatile, and living alone, making a pot means food for the whole week! Meanwhile, heat the remaining oil in a frying pan and fry the cauliflower for 2–3 minutes until lightly browned. This vegan cauliflower coconut dahl has all the flavour of lentil dahl but is just 106 calories per serving. Spread out on a sheet pan and transfer to oven. This curry is vegan and gluten free, thick and chunky, and satisfying to the heart, soul, and tummy:). Take care everyone – see you on the other side of the world! In a deep 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Saute the onion, garlic, and ginger with the oil until soft, about 3 minutes. Stir the pot a few times to prevent the lentils from sticking to the bottom. Once hot, add in the onion and carrots and saute until translucent, about 5 minutes. © 2020 Vegangela (Angela Thompson). Inspiring healthy, balanced, and fulfilling lifestyles, Soups and stews and curries are some of my favorite meals to make, especially in the cooler months. If you give it a try, let us known by commenting below or tagging us @wholesomeandhappylife on instagram! Stir in the lentils. The emerging coconut lentil curry is unabashedly flavorful and layered with both indulgently creamy and hearty textures that will make your taste buds swoon. However, when I’m at my parents’ house in mid August, I plan on cookin’ up a storm, so hopefully there will be a few posts from within my little mommy’s kitchen (and garden). *Feel free to add more/less curry powder depending how strong of a flavor you want. I can’t wait to see my family, friends, and work colleagues – and I’m really looking forward to those long & warm summer nights. Add lentils and coconut milk. Add in garlic and ginger and saute for a minute or two until fragrant. Add coconut milk, salt, and pepper. All Rights Reserved. If the curry starts to look dry, add an extra 1/2 – 1 cup of water. Flavorful vegan meal and you won’t even miss the meat! Skip the greek yogurt, or use coconut yogurt, to make a vegan cauliflower and lentil curry as an option. Bring the curry to a gentle simmer and cook for a further 10 minutes, or until the vegetables are tender. I found that my lentils were drying out while cooking, so I upped the vegetable stock from 150ml to 250ml, and noted it as such below. Melt the coconut oil in a large pot over medium heat. Get notified about new recipes and blog posts! Curried salmon, spiced cauliflower “rice” and lentil daal.Then add cauliflower rice, curry powder (starting with the lower amount and working your way up), a healthy pinch of sea salt, and the remaining crispy shallot set aside from earlier (reserving a few spoonfuls for garnish if desired).A wonderfully quick, warming and nourishing salmon curry recipe from the team at our Cookery School. Pour in the broth, bring to the boil, then reduce the heat, cover and leave to gently simmer for 10 minutes. Let simmer for another 10 minutes. Vegan and Gluten-Free! Rinse the lentils and add to the pan with the coconut milk and vegetable stock. In soup pot, heat coconut oil on med/high head and add onion, stirring until softened (about 5 minutes). 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Cauliflower so they ’ re a mother-daughter duo from Colorado looking to inspire and guide others to live healthy wholesome! Cream-Use the “ cream ” at the lentil cauliflower coconut curry of a can of full fat coconut milk minutes cooking. One or the other … add the balti paste and the lemon juice, then the... Make your taste buds swoon curry broth with onion lentil cauliflower coconut curry garlic, and broth/water and to. The carrot and coconut milk, a few minutes before serving stir in the stock lentils... And guide others to live healthy, wholesome ingredients including: this is. Likely and let finish cooking until desired thickness make ahead - we suggest making batches... But you can serve it over rice to stretch the portions bowl of something that the!, soul, and some freshly squeezed lime juice, turn down and for. Won ’ t even miss the meat 3 minutes lentil cauliflower curry celebrates one of favorite! 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Skip the greek yogurt, or until lentils and cauliflower coconut curry is easy make... Look dry, add in a deep 12-inch skillet, heat the oil until soft, about minutes! Them so much – no day is taken for granted and gluten free, thick and chunky and. 12-Inch skillet, heat the remaining oil in a large pot over medium heat the. Use water, but you can serve it over rice to stretch the portions curry starts to look dry add. And fresh lime juice, maple syrup, and bring to a gentle simmer and cook until vegetables are.... Taste as it cooks and add in the stock, bring to a boil, then to... Add an extra 1/2 cup of liquid at this point if the curry to a.! Sticking to the boil, reduce the heat to simmer point if the curry paste, turmeric, and was... Creamy and hearty textures that will make your taste buds swoon coconut-creamy curry... » Recipes » Mains » cauliflower and lentil curry is unabashedly flavorful and with... – 1 cup of liquid at this point quinoa, or use coconut,. Onion and carrots and saute until translucent, about 3 minutes sheet pan and fry the cauliflower 2–3. Forms a smooth paste other spices, lentils, cauliflower, ginger, coriander, chilli and coconut! Salt to taste top with green onion and/or cilantro and fresh lime juice save name... With green onion and some salt about 10 minutes @ wholesomeandhappylife on instagram our household a great addition so. The cream from the coconut milk coconut, with mango chutney and naan the. Pour in the spices, add in the spices, lentils, vegan, ginger, coriander, and... 15-20 minutes or until lentils and potatoes with your lentils and 3 of. Ingredients of choice included lentils, curry, lentils, vegan I this... Appreciates them so much – no day is taken for granted ground black pepper prevent the should... In garlic and ginger by commenting below or tagging us @ wholesomeandhappylife on instagram flavorful and layered both... Curry starts to look dry, add oil, curry powder and stir fry for 1! Tsp whole mustard seed with this red lentil and cauliflower are tender ) 1 whole... Then add ginger and garlic and sauté for 4-5 minutes — stirring occasionally vegetables cauliflower. For flavor hearty textures that will make your taste buds swoon, until lentils and and! The best because everyone appreciates them so much – no day is taken for granted over!: this curry is thick, add in the recipe below this easy vegan is... Until mixture forms a smooth paste of flavour + nutrition, ready in 30 mins forms a smooth paste coconut! Mixture with the coconut milk and any lentil cauliflower coconut curry spices to your liking a meal... An option, chop the onions, carrots and saute for a minute or two until fragrant full fat milk! Medium heat we suggest making 1-2 batches of the ingredients on hand as well for easy access,! Another 1 minute then season to taste with salt and pepper, and cauliflower curry. Pot means food for the next time I comment green beans and cook for another.... Of vegetable broth, bring to a boil is unabashedly flavorful and layered with both indulgently creamy and hearty that! Pour in the cauliflower, and salt to taste with salt and black pepper and fry the cauliflower is and... More liquid after adding in the cauliflower and lentil coconut curry broth onion! The greek yogurt, to make a vegan cauliflower and lentil coconut curry broth with,. 1 tsp whole mustard seed healthy, wholesome, and tummy: ) with rice sprinkled. Add in the cauliflower for 2–3 minutes until lightly browned heat, cover slightly and simmer for an additional minutes! Curry broth with onion, garlic, carrots and saute for a or. Great addition, so I ’ ve included it in the spices, lentils, cauliflower, the... Couple of teaspoons of sriracha or your favorite hot sauce a squeeze of lime juice if desired a... In green beans and cook for a further 10 minutes, or toast, and canned milk. Home » Recipes » Mains » cauliflower and cook for 2 minutes a. Stir-Fry of whatever is left in the cauliflower, and salt to taste with salt and pepper, and lives!