Easy coconut curry lentils with roasted cauliflower recipe! A simple curried cauliflower and lentil bowl perfect for a vegan weeknight dinner.
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Hi, Rhubarbarians! A weeknight fave for you today. Super cozy coconut curry lentils! Topped with curried roasted cauliflower. Serve over rice with some naan bread for a fabulously simple dinner.
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Curried cauliflower and lentil bowl
Warm and creamy spiced red lentils topped with perfectly roasted masala cauliflower. It's the warm and cozy vegan dinner of your dreams!
This cauliflower lentil bowl recipe takes a bit of time to cook, but is very simple to make so it's perfect for a healthy, weeknight family meal. It's vegan, gluten-free, and loaded with protein and fiber. YES!
Have you tried our vegan cauliflower coconut curry soup with rice?
Choose the right lentils
Let's choose the right lentils: split red lentils.
We love split red lentils because they don't require any soaking time, cook quickly, have great flavor, and become creamy, but not mushy when they are cooked.
What are split red lentils? Split red lentils, also known as masoor dal, are whole yellow lentils that have been hulled (skin removed) and then split. They have a bright orange hue to them and become yellow when cooked.
If you can't find red lentils, try to go for a lentil that will breakdown and become creamy when cooked. Try yellow lentils, but cook them a bit longer. You could also split peas, although the flavor will be different.
Have you tried our recipe for homemade misir wot Ethiopian lentils?
Here's what you'll need
Ingredients:
- Cauliflower: One medium head chopped into bite sized florets
- Olive oil or grape seed oil: For roasting the cauliflower
- Garam masala: For both the cauliflower and the lentils
- Ground cumin: For both the cauliflower and the lentils
- Salt and pepper: For seasoning
- Dry split red lentils: See the "choose the right lentils" section above for lentil information
- Coconut oil: For the coconut curry lentils
- Yellow onion: For the lentils
- Garlic: For the lentils
- Full fat coconut milk: Canned and stirred well
- Vegetable stock: We love Better than Bouillon seasoned vegetable base
- Water: For cooking the lentils
- Ground turmeric: For the lentils
Equipment:
- Baking sheet: For roasting the cauliflower
- Parchment paper: Optional for easy clean up
- Measuring spoons: For oil and spices
- Measuring cups: For measuring the lentils
- Fine mesh sieve: For rinsing the lentils
- Sharp knife: For chopping the vegetables
- Medium sized sauce pan: For cooking the lentils
- Wooden spoon or stirring utensil: For stirring the lentils
- Can opener: For the coconut milk
- Bowls and spoons: For serving
What is garam masala? Garam masala is a dried spice blend commonly used in Indian cuisine. The blend varies, but often includes black peppercorn, mace, cinnamon, cloves, cardamom, and nutmeg.
How to make it
Let's dive into the steps! (Full instructions are listed in the recipe card below)
- Preheat the oven and prepare your pan. Rinse the lentils and remove any debris. Prep all of the vegetables.
- Toss the cauliflower with some oil and spices and spread it out on the baking sheet. Roast until fork tender.
- While the cauliflower is roasting, start sateeing the onion in coconut oil in a medium sized sauce pan. Toast the garlic and rinsed lentils and then add the coconut milk, liquid, and spices. Simmer the lentils until they are soft and cooked.
- To serve, divide the lentils evenly between 4 bowls and top with the cauliflower. Serve with coconut milk for drizzling, fresh cilantro, cooked basmati rice, and naan bread (optional).
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How to serve
We recommend serving this as a cauliflower and lentil bowl alongside coconut milk for drizzling, fresh cilantro, cooked basmati rice, and naan bread.
- As a lentil bowl: Spoon some of the lentils into a bowl and top with the roasted cauliflower. Drizzle some coconut milk on top and sprinkle some fresh cilantro. Use naan bread for dipping!
- With rice: Add basmati rice or pulao to your lentil bowl for a heartier meal.
- Meal prep: Divide the cooked lentils and the roasted cauliflower among 4 meal prep containers. Add some basmati rice to each container and drizzle with some coconut oil (optional). Keep refrigerated for up to 4 days. Don't forget to pack some naan bread!
Have you tried our vegan cauliflower curry with potatoes and cashews?
Prep ahead, storing, and freezing
- Prep ahead: All of the vegetables can be chopped ahead of time. The lentils can be cooked ahead of time, but the cauliflower is best when freshly roasted.
- Storing: Store any leftovers in an air tight container in the refrigerator for up to 4 days. Reheat any leftovers in the microwave or on the stove top.
- Freezing: The lentils can be frozen in an air tight freezer safe container for up to 3 months. To thaw, let the lentils defrost in the refrigerator and then heat in the microwave or on the stove top. The roasted cauliflower is best when freshly roasted.
Pro tip: Try stirring in a little bit of coconut oil to your leftovers before reheating them!
Absolutely! Add ½-1 teaspoon of cayenne pepper to your lentils along with the spices. Or sprinkle on some red pepper flakes when serving.
Half and half or heavy cream will work wonderfully. For a dairy free option, try cashew milk, although you may need less since it's not as thick as coconut milk.
Go ahead and use curry powder! Add a pinch of cinnamon to make the blend a bit warmer. Here is an easy garam masala recipe.
Recipe
Coconut curry lentils and cauliflower
Ingredients
FOR THE ROASTED CAULIFLOWER
- 1 medium head cauliflower cut into bit sized florets
- 2 tablespoon olive or grape seed oil
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon pepper
FOR THE COCONUT CURRY LENTILS
- 1 cup dry split red lentils
- 2 tablespoon coconut oil
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
- ¾ cup full fat coconut milk*
- ¾ cup vegetable stock
- ¾-1 cup water
- 1 ½ teaspoon ground cumin
- 1 teaspoon garam masala
- ¼ teaspoon ground turmeric
- ¼ teaspoon pepper
- salt to taste
FOR SERVING
- coconut milk for drizzling, fresh cilantro, cooked basmati rice, and naan bread (optional)
Instructions
- Preheat oven to 425° F. Cover a baking sheet with parchment paper. (optional, for easier clean up).
- Rinse the lentils in a fine mesh sieve and remove any debris. Set aside.
- Toss the cauliflower with 2 tablespoon of olive or grape seed oil, 1 tablespoon of garam masala, 1 teaspoon cumin, and ½ teaspoon each of salt and pepper. Spread evenly on the baking sheet and roast for 20 minutes, or until slightly charred and fork tender. Remove from the oven and set aside.
- While the cauliflower roasts, cook the lentils. Heat 2 tablespoon of coconut oil in a medium sized sauce pan over medium-high heat. Add the onion and sauté, stirring occasionally until softened, about 8 minutes. Add the garlic and the rinsed lentils and sauté, stirring constantly, until fragrant, about 30 seconds. Add the coconut milk, the vegetable stock, the water, 1 ½ teaspoon of cumin, 1 teaspoon garam masala, ¼ teaspoon of turmeric, and ¼ teaspoon of pepper. Stir to combine and bring just a light boil. Reduce the heat to a low simmer and cook the lentils, stirring often. If the lentils become dry, add ¼-1/2 cup of water and continue to cook until they are soft and enough of the liquid has absorbed, about 15 minutes (see photos above for reference). Taste and add salt if needed to taste.
- To serve, divide the lentils evenly between 4 bowls and top with the cauliflower. Serve with coconut milk for drizzling, fresh cilantro, cooked basmati rice, and naan bread (optional).
Notes
Nutrition
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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Lizzie
Could you substitute the lentil for rice, hubby not keen on lentils…..
Trish Bozeman
The lentils become stew like, so rice wouldn't be a great substitute. You could try making a chickpea curry, although you would need a different recipe for that.
Carolyn Bannister
Going to make this tonight. Looks delicious! How much cumin do you recommend for lentils? In ingredients, you have 1/2 t. but in directions, 1 1/2 t.
Also do you start with 3/4 cup water?
Trish Bozeman
It's 1 1/2 tsp for the lentils! Sorry about that I'll update the recipe now. Yes, start with 3/4 cup of water and add more as needed while the lentils are cooking.
Taylor Stinson
I seriously feel you on pulling together quick, weeknight meals. I have the energy most nights for like 30 min worth of cooking tops. Indian cuisine is definitely well-suited to quick meals - you don't need to use too many spices to make it delicious!
Patricia Bozeman
Totally! So tough to get dinner together with little ones. Thanks, Taylor!