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]



  • 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


  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.