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Lentil cauliflower curry with yoghurt and spinach on a blue background

Cauliflower Lentil Curry with Spinach

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.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 601kcal


  • 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


  • 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.


Nutrition information is an estimate and will vary depending on the ingredients used.


Calories: 601kcal | Carbohydrates: 47g | Protein: 19g | Fat: 41g | Saturated Fat: 21g | Sodium: 86mg | Potassium: 1323mg | Fiber: 20g | Sugar: 5g | Vitamin A: 1840IU | Vitamin C: 81mg | Calcium: 124mg | Iron: 9mg