Description
A heartwarming Cauliflower and Lentil Coconut Curry that transforms humble ingredients into a creamy, comforting dish perfect for any occasion.
Ingredients
- 1 large head cauliflower, cut into florets
- 1 cup red lentils, rinsed
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 inches fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon garam masala
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
1. In a large pot, heat coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, until the onion is translucent.
2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add curry powder and turmeric, stirring to coat the onions evenly; cook for another minute to bloom the spices.
4. Mix in the cauliflower florets and rinsed lentils, then pour in the vegetable broth and coconut milk.
5. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the lentils and cauliflower are tender.
6. Season with salt and pepper to taste. If the curry is too thick, add a little more vegetable broth to reach your desired consistency.
7. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Notes
For a richer flavor, use full-fat coconut milk and allow the curry to simmer gently to develop depth.
Serve with rice or warm naan for a complete meal.
Leftovers keep well in the fridge for up to 4 days and freeze beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg