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Creamy Roasted Cauliflower Red Lentil Curry with Spinach (Vegan)

Prep Time15 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Indian
Keyword: cauliflower, dal,, lentils, vegan
Servings: 4 people

Ingredients

  • 1 cup red lentils rinsed well
  • 1 16 oz. can coconut milk
  • 1 16 oz. can diced, fire roasted tomatoes
  • 1 small head cauliflower
  • 1/2 onion diced
  • 1 tsp grated ginger
  • 1 clove garlic grated
  • 1/2 bag baby spinach

Spices

  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
  • 1 tsp red chili powder or cayenne pepper (to taste)

Instructions

Partially Roast Cauliflower

  • Preheat oven to 425°
  • Lay cauliflower florets on a baking sheet and sprinkle with 1 tsp cumin powder, salt and oil of choice.
  • Bake for just 15 minutes until partially roasted (they will continue to cook in the curry).

Prepare the curry

  • Add 3 tbsp oil to a pot (I use grapeseed) and add 1 tsp cumin seeds
  • When cumin seeds begin to sputter and dance add the onion. Saute for 2-3 minutes until transluscent.
  • Once onions are translucent add the grated ginger and stir.
  • Add turmeric, red chili powder and garam masala and stir.
  • Add 1 can fire roasted tomatoes and allow them to reduce in the pan for 2-3 minutes.
  • Add the lentils and 1 ½ cup of water and 1 tsp salt.
  • Reduce the flame to medium and simmer for 15-20 minutes, until the lentils are soft.
  • You may need to add more water if the lentils become too thick. It should be the consistency of a stew.
  • Add 1 cup coconut milk and fold in the cauliflower.
  • Allow this to simmer for 1-2 minutes. Fold in the spinach and remove from flame. The spinach will wilt in the heat of the dish.
  • Adjust salt to taste and garnish with cilantro .
  • Serve with steamed white or brown rice.