Lentil & Cauliflower Curry
An adaptation on one of my favourites (dahl), this yellow cauliflower curry is the definition of warming comfort food!
What you need
- onion
- garlic cloves
- ginger
- green chilli
- cumin
- garam masala
- chilli powder
- turmeric
- coriander
- cinnamon
- coconut milk
- yellow lentils (split peas)
- vegetable stock
- cauliflower
- lemon
- coriander
serve with
- Coriander
- Basmati rice
- Coconut yoghurt
- Mango chutney
How to make lentil and cauliflower curry
Chop up the onion, garlic, ginger and chilli. Add to a large pan with a dash of oil and stir fry until softened.
Now, add in the spices and fry for a further few minutes. Add a splash of water to deglaze the pan.
Rinse the lentils and add to the pan with the coconut milk and vegetable stock. Stir everything and bring to a boil.
Once boiling, turn down and simmer for 40 minutes.
Prepare the cauliflower and add in for the last 10 minutes of cooking. Cover and simmer until the cauliflower is soft.
Chop and add a handful of coriander, the juice of a lemon and season with salt and pepper.
Serve with some rice, coconut yoghurt, more coriander and some mango chutney.
This curry tastes even better the second day! So store your leftovers and enjoy as a dish for lunch the following evening (I often double it up so I have extra!)
Swap out the cauliflower for any other veg you fancy! Mushrooms or broccoli would work really well.
You can make this with red lentils instead of yellow lentils/split peas.
More curry recipes
- Roasted Aubergine Curry
- Tofu Satay Curry
- Mango & Coconut Chickpea Curry
- Lentil & Cauliflower Curry
- Easy Vegan Curry
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Lentil & Cauliflower Curry
Ingredients
- 1 onion (chopped)
- 3 garlic cloves (chopped or grated )
- thumb of ginger (chopped )
- 1 green chilli (chopped )
- 2 tsp cumin
- 1 tsp garam masala
- ½ tsp chilli powder
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp cinnamon
- 400 ml coconut milk (1 tin)
- 200 g yellow lentils (or split peas)
- 500 ml vegetable stock
- Head of cauliflower (cut into florets )
- lemon (juice & zest)
- 3 tbsp coriander (chopped )
- salt and pepper (to taste)
Serve with
- Coriander
- Rice
- coconut yoghurt (to serve (a dollop per plate) )
- Mango chutney
Instructions
- Add the onion, garlic, ginger and chilli to a large pan with a dash of oil and stir fry until softened.
- Add in the spices and fry for a further few minutes. Add a splash of water to deglaze the pan.
- Rinse the lentils and add to the pan with the coconut milk and vegetable stock. Stir everything and bring to a boil.
- Once boiling, turn down and simmer for 40 minutes.
- Add the cauliflower for the last 10 minutes of cooking. Cover and simmer until the cauliflower is soft.
- Add a handful of coriander, the lemon zest & juice, and season with salt and pepper.
- Serve with some rice, coconut yoghurt, more coriander and some mango chutney.
Video
Notes
- This curry tastes even better the second day! So store your leftovers and enjoy as a dish for lunch the following evening (I often double it up so I have extra!)
- Swap out the cauliflower for any other veg you fancy! Mushrooms or broccoli would work really well.
- You can make this with red lentils instead of yellow lentils/split peas.
- Add a sprinkle of dried red chilli flakes to each dish before serving if you fancy more heat!
Nutrition
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14 comments
rosa spence
can this be kept in the freezer as well?
Madeleine Olivia
Definitely!
Paja
I just made this for dinner and it was so delicious! Thank you so much for this recipe.
Madeleine Olivia
So pleased to hear that you enjoyed this recipe for your dinner!
Gill Murray
This looks gorgeous and want to make it with roast aubergine curry. Do you use dried split peas? Mine take ages to cook even after soaking overnight…….. advice very welcome
Madeleine Olivia
Hi Gill, thanks for your comments. Yes I do use dried split peas (or yellow lentils). I didn’t soak them and they took about 45-50 minutes to cook. What temperature did you cook them at?
Mary
Love this recipe! I do add some nutritional yeast to give it a more cheesy flavor.
Madeleine Olivia
Ooo nice idea Mary. Glad you enjoyed the recipe!
Zoe
This was sooo delicious!!! Thank you so much for the recipe.
Madeleine Olivia
You’re welcome Zoe!
Justa
The whole year I was planing to make this, and finally today I made it. It was success: husband and three little ones enjoyed it a lot! Thank you so much!
Madeleine Olivia
I’m so glad to hear that you enjoyed the recipe Justa!
Diana
I made this for lunch today and it was absolutely divine. Best thing is, I have some leftover to enjoy tomorrow. Would definitely make again! Thanks Madeleine!
Madeleine
So pleased to hear you enjoyed the lentil & cauliflower curry. I must admit, it’s one of my favourites. And as you said, perfect for leftovers. x