Creamy Coconut Lentil Curry with Roasted Cauliflower
If you're craving something warm, comforting, and deeply flavorful, this creamy coconut lentil curry hits every note.
Why You'll Love This Recipe
Creamy without heavy cream
Packed with plant-based protein
Deep, warming spices
Naturally vegan and gluten-free
Great for meal prep
Tips for the Best Lentil Curry
Roast the cauliflower well
Deep golden edges add incredible flavor.Use full-fat coconut milk
This gives the curry its rich, creamy texture.Let the curry rest
It thickens and becomes even more flavorful after sitting for 10 minutes.
Variations
Add protein
Chickpeas or tofu work beautifully.Make it spicy
Add ½ teaspoon cayenne or chili flakes.Extra vegetables
Carrots, sweet potatoes, or bell peppers can easily be added.
Storage & Meal Prep
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
Creamy Coconut Lentil Curry with Roasted Cauliflower
YEILDS: 4 SERVINGS PREP: 10 MINUTES
COOK: 50 MINUTES TOTAL: 1 HOUR
Ingredients
For the Roasted Cauliflower
1 medium head cauliflower, cut into florets
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon smoked paprika
¼ teaspoon black pepper
For the Lentil Curry
1 tablespoon olive oil or coconut oil
1 small yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon garam masala
½ teaspoon cumin
½ teaspoon salt (plus more to taste)
1 cup dried red lentils, rinsed
1 (14 oz) can full-fat coconut milk
2 cups vegetable broth
1 (14 oz) can diced tomatoes
2 cups fresh spinach
Juice of ½ lime
For Serving
Cooked jasmine rice or quinoa
Fresh cilantro
Lime wedges
Instructions
1. Roast the Cauliflower
Preheat oven to 425°F. Toss cauliflower florets with olive oil, salt, smoked paprika, and pepper. Spread evenly on a baking sheet.
Roast for 20–25 minutes, flipping halfway through, until golden brown and slightly crispy.
2. Build the Curry Base
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4–5 minutes until soft. Stir in garlic and ginger and cook for another 1 minute until fragrant.
Add curry powder, turmeric, garam masala, cumin, and salt. Toast spices for 30 seconds to release their flavor.
3. Simmer the Lentils
Add lentils, coconut milk, vegetable broth, and diced tomatoes.
Bring to a gentle boil, then reduce heat and simmer for 18–20 minutes, stirring occasionally, until lentils are tender and the curry thickens.
4. Finish the Dish
Stir in spinach and cook until wilted. Add roasted cauliflower and squeeze in lime juice. Taste and adjust salt if needed.
5. Serve
Spoon the curry over rice or quinoa and garnish with fresh cilantro and lime wedges.
Nutritional Information | Serves 4
Calories: 420
Fat: 20g
Sodium: 540mg
Carbohydrates: 45g
Fiber: 14g
Sugar: 7g
Protein: 16g
