This cauliflower lentil curry is an easy vegan dinner recipe. Serve this healthy cauliflower dal topped with spinach cooked with mustard seeds for a quick weeknight meal.
Curry is my go to when I need something that's:
✅ Comforting
✅ Warming
✅ Easy
✅ Delicious
This one is one of my all time favourite comfort foods. It's full of tender cauliflower and thickened with red lentils for the perfect mix of textures in every bite. It's perfect on its own as more of a lentil soup or with rice, naan of anything else you fancy. We served ours with basmati rice and it was perfection.
I top it with some flavourful spinach leaves quickly cooked with mustard seeds and garlic for an extra hit of flavour.
The whole thing is so warming and tasty plus it's pretty healthy. You could add any other vegetables you like along with the cauliflower and spinach, broccoli, kale and butternut squash would all be delicious.
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Why we love this cauliflower lentil curry...
It's a yummy vegan recipe which is packed with goodness from the lentils and cauliflower.
You can use any vegetables you like in this recipe which makes it perfect for using up any leftover ingredients you've got in the fridge.
This recipe can be served in lots of different ways whether it's on its own as a soup or with rice, naan or any other grain you like.
You can make this recipe as spicy or mild as you like by adjusting the amount of chilli flakes used.
Ingredients
Onion & Garlic
Spices: Curry powder, chilli flakes and ginger add a lovely heat and flavour to this recipe
Cauliflower: Cut into florets
Split Red Lentils: This help to thicken the curry base
Vegetable Stock: Homemade or store bought
Canned Coconut Milk: I prefer full fat, it adds a better creaminess
Spinach: Cooked with mustard seeds and garlic for topping the curry
How to make it
Cook the spices: Heat the oil in a large skillet or pot. Start by frying the onion, garlic and ginger until softened then add the spices and cook until everything is soft and fragrant.
Add the rest of the ingredients: Add the cauliflower florets and lentils to the pot followed by the stock and the coconut milk. Simmer for 30 minutes.
Make the spinach: Fry the mustard seeds and garlic in a frying pan and add the spinach leaves then serve the curry topped with the spinach.
Expert Tips
Adjust the amount of chilli flakes used to make it more or less spicy to taste.
If you want to add more protein to this recipe you could add a tin of chickpeas or stir through some shredded chicken.
If you want to try it with different veggies you could always switch the cauliflower for broccoli or the spinach for kale if you'd prefer.
Leftovers
You can store leftovers of this curry in an airtight container in the refrigerator. You can reheat in the microwave until piping hot or put in a saucepan over a medium heat and bring to a simmer.
Leftovers can also be put in the freezer for up to 3 months. When ready to eat defrost thoroughly and reheat as above.
FAQs
There are a couple of different options if you don't want to use coconut milk. Greek yoghurt would work, as would double cream. If you want to keep it vegan then try cashew cream.
Want more? Try these other cauliflower recipes!
- Mexican Cauliflower Rice
- Cauliflower Fritters with Tahini Yoghurt Dip
- Za'atar Tofu and Cauliflower
- Creamy Cauliflower and Chickpea Curry
- Cauliflower Gnocchi Sheet Pan Dinner
- Cauliflower Salad with Hummus
- Veggie Wrap with Curry Roasted Cauliflower
- Cheesy Cauliflower Steak with Pine Nuts
- Cauliflower Bake with Cheese & Tomato
Recipe
Cauliflower Lentil Curry with Spinach
Ingredients
- 3 tablespoon Oil
- 1 Onion chopped
- 2 cloves Garlic crushed
- 2 tablespoon Curry Powder
- 1 teaspoon Chilli Flakes
- 1 teaspoon Ginger grated
- 1 Cauliflower cut into florets
- 200 g Red Lentils
- 1 litre Vegetable Stock
- 1 400ml tin Coconut Milk
- 2 tablespoon Oił
- 2 teaspoon Mustard Seeds
- 2 cloves Garlic crushed
- 70 g Spinach
Instructions
- Heat the oil over a medium heat and add the onion, ginger and garlic, cook gently for a couple of minutes until beginning to soften. Add the curry powder and chilli flakes and cook for another couple of minutes until the spices are fragrant. Season well with salt and pepper.
- Add the cauliflower and lentils to the pan and stir to coat then pour in the stock and coconut milk. Bring to a simmer and cook for 30 minutes until the cauliflower is soft and the lentils are breaking down.
- While the curry cooks heat the 2 tablespoon oil in a frying pan and add the mustard seeds and garlic, cook for a couple of minutes then add the spinach, stir to wilt then turn off the heat. Serve the curry topped with the spinach, yoghurt and with rice and naan.
Notes
Like the look of this recipe? Make sure you pin it for later!
Caroline says
I'm a big fan of curry as well and love the sound of this - cauliflower is great at taking on flavors and lentils are just so naturally comforting. Sounds good!
Tina says
This looks amazing! We are trying to cut down on meat and this flavorful combination of veggies and legumes sounds amazing with those spices and coconut milk. Saving this for later, thanks!
kim says
This was such a great recipe idea! It was tasty, easy and everyone gobbled it up!
Claudia Lamascolo says
I am always looking for new cauliflower recipes and this is a bonus since lentils are my fav bean! WOW what a great photo shot drooling here!