Coconut curry lentils and cauliflower

Easy coconut curry lentils with roasted cauliflower recipe! A simple curried cauliflower and lentil bowl perfect for a vegan weeknight dinner.

Course entree, Main Course

Cuisine American, Indian

Keyword vegan, vegetarian

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 453kcal

coconut milk for drizzling, fresh cilantro, cooked basmati rice, and naan bread (optional)

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).

*If the coconut milk has separated, stir well before using.