If you need some inspiration for an easy weeknight dinner, this creamy cauliflower, potato & lentil curry should fit the bill. It’s super easy to throw together, with no complicated ingredients and lots of gorgeous spices. Topped with chunks of turmeric-spiced roasted cauliflower, it’s the perfect winter warmer!
Nutritional Highlights:
✔ Protein and fibre from lentils to keep you full and support your gut health
✔ Vitamin C and antioxidants from cauliflower and spinach
✔ Iron, folate and magnesium from spinach and lentils
✔ Slow-release carbohydrates from potatoes and lentils
✔ Anti-inflammatory benefits from spices such as turmeric, cumin and ginger
The full list of ingredients for this cauliflower, potato & lentil curry are:
- Coconut oil
- Onion
- Ginger
- Garlic
- Red chilli
- Curry powder
- Ground cumin
- Ground turmeric
- Soy sauce or tamari
- Potatoes
- Coconut milk
- Black beluga lentils
- Veg stock
- Spinach
- Fresh coriander
- Lemon juice
Give it a try and let me know what you think in the comments.
Recipe Tips
- This freezes well and will keep in a sealed tub frozen for up to 3 months
- You can sub out the lentils for beans if you prefer. Try not to omit them completely as they really add good plant based protein to the dish
- If you don’t have black beluga lentils then green ones will work well too
- I use ½ a red chilli but adjust according to your own tastes as they will vary in heat
- I used a medium curry powder mix for this so use whichever type you prefer
- I use a full fat coconut milk but if you are watching your fat intake then feel free to sub for a half fat or reduced fat option.
If you liked this cauliflower, potato & Lentil curry recipe, why not try:
Cauliflower, Potato & Lentil Curry
If midweek meals are becoming boring, try this cauliflower, potato and lentil curry. It ticks all the boxes – easy to make, tastes amazing and full of good nutrients. It’s creamy and delicious and is a great option if you are looking to cut down on meat and want some plant-based protein for your family dinners.
Ingredients
Ingredients for the curry:
- 1 tbsp coconut oil
- 1 onion
- Thumb-sized piece of ginger
- 2 garlic cloves
- ½ red chilli
- 2 tsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 2 tbsp soy sauce or tamari
- 700 g potatoes (1.5lbs)
- 400 ml tin of coconut milk (14oz)
- 2 x 400g tin of beluga lentils (2 x 14oz)
- 150 ml veg stock (⅔ cup)
- 150 g of spinach (⅔ cup)
- Lots of fresh coriander
- Juice of a half a lemon
Ingredients for the roasted cauliflower:
- 1 large cauliflower
- 1 tbsp coconut oil
- 2 tsp black mustard seeds
- 1 tsp ground turmeric
- 1 tsp curry powder
- ½ tsp sea salt
Instructions
- Preheat the oven to 180C (160C fan) or 350F
- Finely chop the onion, garlic, ginger and chilli. Heat the oil in a large pan and fry them for 4-5 mins with a good pinch of sea salt.
- Whilst the onions etc are cooking, chop the cauliflower into chunks and put in a roasting tin with the oil, spices and salt. Roast for 25 minutes, giving it a shake halfway through.
- Meanwhile, add the spices and tamari to the pan with the onions and stir well. Cook for another couple of minutes.
- Add the potatoes, coconut milk, stock and lentils and simmer for 20-25 mins (will depend on the size of your potatoes). Add the spinach and the lemon juice for the last 2 mins.
- Serve topped with the roasted cauliflower, some fresh coriander.
Notes
- Serve on its own in big bowls or with rice and/or naan
- The nutritional content is based on just the curry with no rice or naans included. It is also based on using full-fat coconut milk.
- The curry freezes well.
- It will keep in the fridge for 3-4 days.
Nutrition
Calories: 452kcalCarbohydrates: 69.2gProtein: 22.5gFat: 9.1gSaturated Fat: 6.3gFiber: 16.7g
Tried this recipe?Let us know how it was!
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