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Roasted Cauliflower Lentil Curry

Delicious Roasted Cauliflower Lentil Curry for Cozy Nights

Experience the comforting flavors of Roasted Cauliflower Lentil Curry, a quick, nourishing, and delicious dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 large head Cauliflower Roasted
  • 2 tablespoons Vegetable Oil Can be replaced with olive or coconut oil
  • 1 teaspoon Garlic Powder Fresh garlic can be used instead
  • 1 teaspoon Onion Powder Skip if fresh onions are used
  • 1 teaspoon Sweet Paprika Smoked paprika can provide a different aroma
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Black Pepper Fresh ground is best
  • 1 medium Onion Diced
  • 3 cloves Garlic Cloves Fresh
  • 2 tablespoons Curry Powder Can substitute with a mix of cumin, coriander, and turmeric
  • 1 teaspoon Garam Masala Homemade blends work as substitutes
  • 1 teaspoon Ground Turmeric Adjust based on preference for earthiness
  • 1 teaspoon Ground Cumin Ground coriander can be used
  • 1/2 teaspoon Ground Cinnamon Optional
  • 1 can Canned Diced Tomatoes Forms the sauce base
  • 1 can Canned Full-fat Coconut Milk Provides creaminess
  • 1 cup Cooked Brown Lentils Canned lentils make prep faster
  • 2 cups Spinach Offers color and nutrients
For Serving
  • 2 cups Brown Rice Substitute with quinoa for a gluten-free option
  • 1 cup Cherry Tomatoes Optional

Equipment

  • Oven
  • Mixing bowl
  • Baking Tray
  • pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 410°F (210°C) and line a baking tray with parchment paper.
  2. In a large mixing bowl, toss the cauliflower florets with vegetable oil, garlic powder, onion powder, sweet paprika, salt, and black pepper until evenly coated. Spread on the baking tray and roast for about 40-45 minutes, stirring halfway through.
  3. Cook the brown rice according to package instructions, typically simmering for about 30-40 minutes.
  4. In a large pot, heat a tablespoon of oil over medium-high heat. Add the diced onion and sauté until golden and translucent, about 5-7 minutes.
  5. Add minced garlic, curry powder, garam masala, turmeric, cumin, coriander, and a pinch of salt. Stir for 30-60 seconds.
  6. Stir in canned diced tomatoes and cherry tomatoes (if using), letting them simmer for about 5 minutes.
  7. Pour in coconut milk and cooked lentils, gently fold in roasted cauliflower, and simmer for another 5 minutes.
  8. Serve the curry over brown rice or alongside warm naan.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 60gProtein: 15gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 8gVitamin A: 1000IUVitamin C: 80mgCalcium: 100mgIron: 4mg

Notes

Using fresh spices enhances flavor. Adjust consistency if desired and monitor cooking times for best texture.

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