This lentil and cauliflower curry is all of the greatest vegetables and flavors in one big bowl of goodness. It's loaded with cauliflower, eggplant, sweet potato, tomatoes, and red lentils. This is curry isn’t too spicy — but you can always add more heat if you need it – it is fragrant, and topped with a tasty temper of caramelized onions and spices that's almost too good to be true.

Lentil and Cauliflower Coconut Curry [Vegan]




Cooking Time




For the Curry:

  • 2 cups red lentils
  • 1 teaspoon turmeric
  • Water, enough to cover
  • 1 teaspoon chili flakes
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 sweet potato, chopped into cubes
  • 6 large tomatoes, chopped up
  • 1 head cauliflower, broken up
  • 1 eggplant, chopped
  • 4 cups water
  • 1 can organic coconut milk
  • 1 teaspoon tamarind concentrate
  • Sea salt, to taste

For the Temper:

  • 2 tablespoons olive oil
  • 1 red onion finely chopped
  • 4 cloves garlic sliced
  • 1/2 teaspoon chili flakes
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds


To Prep the Curry:

  1. Add the lentils to a large saucepan with the turmeric and cover with water. Bring to the boil, then simmer for 10 minutes.
  2. Add the chopped vegetables, chili flakes, and 4 cups water. Bring to the boil and simmer for 20 minutes, then add the coconut milk, tamarind, and salt.

To Make the Temper:

  1. Add the oil to a small frying pan with the onion and garlic. Fry on a medium heat for approximately 8 minutes, until soft, then add in the spices. Fry for a further 3 minutes.

To Serve:

  1. Stir the temper into the curry and serve with coriander and chopped nuts.