Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Indian Cauliflower and Lentil Stew [Vegan, Gluten-Free, Oil-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This recipe is super quick, super yummy, and super flavorful because it packs in a triple threat of cauliflower, lentils, and kale. What more could you want in a meal? All of the bright, fresh flavors come shining through without any added oils, making this a healthy and lighter alternative to heavier stews. Make a ton and eat it throughout the week for easy dinners.

Indian Cauliflower and Lentil Stew [Vegan, Gluten-Free, Oil-Free]

This Recipe is :

Oil Free / Low Fat Vegan

Ingredients

  • 2 cups red lentils
  • 5 cups cauliflower cut into florets (about half a head of cauliflower)
  • 2 cups red onion
  • 3 bay leaves
  • 3 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 1 tablespoon coriander, ground
  • 1 1/2 teaspoons sea or kosher salt (plus more to taste)
  • 1 teaspoon ground chili flakes
  • 1 teaspoon smoked paprika
  • 2 teaspoon turmeric
  • 3 1/2 cups water (or more if needed)
  • 1 1/2 cups light coconut milk (1 can) – or you can use almond milk heated with 1 tablespoon cornstarch, tapioca, or arrowroot to thicken, if wanting a lower fat alternative
  • 4-5 cups chopped kale (I used Tuscan, but any variety of greens will work)
  • 1/4 cup minced parsley
  • 1 tbsp fresh lemon juice

Preparation

  1. Place spices and onion into a large pot. Sauté by adding a few tablespoons of water into pan, and onions are softened.
  2. Add in red lentils, cauliflower, and water and cook until red lentils have creamed out and cauliflower has softened. About 15 minutes.
  3. Add in coconut milk (or thickened almond milk), and stir in kale, parsley, and lemon juice.
  4. Serve over rice with additional parsley and fresh sprouts if desired.
  5. Thickens as it sits the next day. Enjoy thick like a stew, or thin it out with additional water if you prefer it more like a daal.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

International plant-based and gluten-free recipes made using seasonal ingredients.

Jessica is a certified plant-based chef, and has a certification in plant-based nutrition. She is a passionate educator, and has taught science, community gardening, and food education for the last 17 years. She holds a Master’s in Science Education and is a certified NYS biology teacher. Jessica now combines her passion for cooking & gardening with her passion for teaching. She writes recipes and photographs her food blog, Garden Fresh Foodie, a blog devoted to plant-based, gluten free, seasonal recipes.  Jessica teaches as an adjunct professor at Daemen College, as well as healthy cooking classes in the Buffalo, NY area wherever there’s a table and an outlet! Her recipes are featured on the Food Revolution Network (a program begun by John Robbins, of Diet for a New America & The Food Revolution) as well as a plant-based prepared food company called Veestro.com. Her recipes have been featured on Forks Over Knives, TasteSpotting, FoodGawker, and Finding Vegan. 


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Sweet Potato Stuffed Shells With Cashew Alfredo [Vegan]

Sweet Potato Alfredo Stuffed Shells 1

Swedish Meatballs With Lentils and Black Rice [Vegan]

Swedish Meatballs With Lentils and Black Rice

Wild Rice Pilaf With Butternut Squash, Cranberries, and Pecans [Vegan]

vegan stuffing squash cranberries

Charred Corn and Black Bean Stuffed Sweet Potatoes [Vegan]

Charred Corn and Black Bean Stuffed Sweet Potatoes [Vegan, Gluten-Free]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

10 comments on “Indian Cauliflower and Lentil Stew [Vegan, Gluten-Free, Oil-Free]”

Click to add comment
Annie Johnson
2 Years Ago

Will try this today.


Reply
Claire Pierce
2 Years Ago

Paula Lewis


Reply
Micky Colvin
2 Years Ago

Tim Colvin


Reply
Angela Cruz
2 Years Ago

Rexi Lola Theresa


Reply
Patty Glikman
2 Years Ago

Hope it's a treat and not a threat.


Reply
Harsh Chauhan
2 Years Ago

I m proud to be Indian......


Reply
Narumi Ii
2 Years Ago

If you have thyroid prob, this is no no.


Reply
Gary G Gay
2 Years Ago

Plenty of cauliflowers go around this time of year. Yummy!


Reply
Cres Lake
2 Years Ago

More vegan, gluten free AND oil free....thank you...great recipes


Reply
Sumanth Manthapuri
2 Years Ago

"threat"??


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX