How long does lentil and cauliflower coconut curry [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can lentil and cauliflower coconut curry [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make lentil and cauliflower coconut curry [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes lentil and cauliflower coconut curry [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does lentil and cauliflower coconut curry [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Lentil and Cauliflower Coconut Curry
[Vegan]

NW By: Niki Webster

Author Bio

My name is Niki, and my plant-based blog Rebel Recipes is about my obsession with delicious, healthy... Read More

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Lentil and Cauliflower Coconut Curry [Vegan]

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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... Read More

Ingredients You Need for Lentil and Cauliflower Coconut Curry [Vegan]

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

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How to Prepare Lentil and Cauliflower Coconut Curry [Vegan]

To Prep the Curry:

Add the lentils to a large saucepan with the turmeric and cover with water. Bring to the boil, then simmer for 10 minutes.
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:

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.