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Red Lentil Coconut Curry with Roasted Cauliflower

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4 servings
Author: Samantha Ferraro


Lentil Curry

  • 1 cup dried red lentils rinsed and picked through
  • 1 jalapeno or serrano, chopped
  • 1/2 onion chopped
  • 2 to matoes chopped
  • 2 garlic cloves chopped
  • 1 tsp curry powder
  • 1 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 inch ginger root peeled and grated
  • 2 1/2 cup vegetable stock
  • 1/2 cup coconut milk
  • Salt and pepper to taste
  • Olive oil for drizzling

Roasted Cauliflower

  • 1 cauliflower head cut into florets
  • 1/2 tsp turmeric
  • 1/2 tsp curry powder
  • Salt and pepper to taste
  • Olive oil for drizzling


  • In a large skillet, saute jalapeno and onion in olive oil until they begin to break down and soften. About 3-4 minutes.
  • Add chopped tomatoes and garlic and continue to saute so the tomatoes begin to soften and garlic lightly caramelizes.
  • Add the spices, turmeric, garam masala and curry and grate in 1/2 in fresh ginger root. Saute for another minute to cook the spices.
  • Add 1 cup red lentils and quickly stir everything to combine.
  • Then add 2 1/2 vegetable stock and 1/2 cup coconut milk. Stir everything together and allow to cool on low-medium for about 2o minutes. You want to have a gentle simmer.
  • When done, lentils should be soft, thick and liquid absorbed. At this point salt the lentils and taste for seasoning. *Tip- You want to salt the lentils after they are cooked, otherwise you risk toughening them up.
  • To make the cauliflower, cut into florets and place on baking sheet. Toss with olive oil, turmeric, curry and salt and pepper. Roast at 400 degrees F for about 30 minutes or until the cauliflower softens and caramelizes.
  • To assemble, serve curry lentils with rice (optional) and top with cauliflower and chopped green onions.