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vegan cauliflower curry lentils

Cauliflower, Potato & Lentil Curry

Helen Ridgeway Helen Ridgeway
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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Servings 4
Calories 452 kcal

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
Keyword cauliflower curry, lentil curry
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