Who doesn’t love a good, cozy bowl of curry? This recipe for Curried Red Lentils & Cauliflower is sure to satisfy.
The days are starting to get longer (Yay!) but it’s definitely still cozy season. Enjoy a hearty bowl of lentils and cauliflower, packed with protein and veggies. This is delicious served with naan or rice.
Begin by heating a deep pan or pot over medium heat with a splash of water or oil. Add the onion, garlic, and ginger. Cook until fragrant. Add the herbs and spices and cook for another minute. Next, add the tomato paste, potato, cauliflower, red lentils, and broth to the pot and mix to combine. Bring to a boil, cover, and reduce heat to low. Let cook for 20 minutes, until lentils and potato are cooked. Remove lid and stir in plant based milk and greens (if using). Serve! I love this dish with naan or rice.
Give this Curried Red Lentils & Cauliflower dish a try? Let me know in a comment below. I’m also on youtube ~ check out my channel for new recipe videos every Friday.
Looking for more cozy recipes? Check out this Quinoa Enchilada Casserole and Instant Pot Sweet Potato Cajun Soup.
Curried Red Lentils & Cauliflower
5-6
servings10
minutes25
minutesIngredients
1 Onion, Diced
4-5 Cloves Garlic
2 Tsp Grated Ginger
1 Tsp Cumin
2 Tsp Curry Powder
1/2 Tsp Red Pepper Flakes
1/2 Tsp Dried Thyme
2 Tbsp Tomato Paste
2 Cups Potato, Medium Dice
1/2 Head Cauliflower, Chopped into Florets
1 Cup Dry Red Lentils
4 Cups Vegetable Broth
1 Cup Unsweetened Plant Based Milk
Optional: Greens (Kale, Spinach)
Directions
- Saute: Heat a deep pan or pot over medium heat with a splash of water or oil. Add the onion, garlic, and ginger. Cook until fragrant. Add the herbs and spices and cook for another minute.
- Add the tomato paste, potato, cauliflower, red lentils, and broth to the pot and mix to combine. Bring to a boil, cover, and reduce heat to low.
- Simmer: Let cook for 20 minutes, until lentils and potato are cooked. Remove lid and stir in plant based milk and greens (if using.
- Serve as desired.
Recipe Video
Notes
- Great served with naan or rice.
- Store in fridge for 4-5 days.
