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Roasted Cauliflower Lentil Curry [Vegan]
A quick and easy roasted cauliflower lentil curry. This delicious and flavorful curry is naturally vegan and gluten-free. It’s also a great cozy recipe for winter meal prep.
Ingredients You Need for Roasted Cauliflower Lentil Curry [Vegan]
How to Prepare Roasted Cauliflower Lentil Curry [Vegan]
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Preheat oven to 400°F. Add the cauliflower florets to a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat and spread in a single layer. Roast for 25-30 minutes until lightly golden and fork tender.
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Meanwhile, heat 1 tablespoon of coconut oil (or olive oil) in a large saucepan. Once heated, add the diced onion, garlic and ginger. Saute for 6-8 minutes or until soft and fragrant, stirring a few times.
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Add the salt, curry powder, cumin and turmeric to the saucepan. Stir and cook for 1-2 minutes.
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Add the lentils, diced tomatoes and coconut milk. Stir to combine. Bring to a boil over high heat, then reduce to low-medium heat and let simmer covered for 10 minutes or until the lentils are cooked and soft. You'll need to stir often to avoid sticking.
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Once done cooking, stir in the spinach and let it cook a few more minutes until softened. Stir in the roasted cauliflower.
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Serve with rice or naan bread. Add some chopped fresh cilantro if desired.
Notes
To make this recipe a “one dish” meal, skip roasting the cauliflower and add raw cauliflower to the pot, at the same time as the lentils. You may need to cook the curry a little longer until the cauliflower is fork tender. Add a splash of water or broth if the curry gets too thick.
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