Description
This Roasted Cauliflower Lentil Curry is a hearty and flavorful vegetarian dish that combines tender roasted cauliflower with a fragrant spiced lentil and coconut milk curry. Served with brown rice, it makes a comforting and nutritious meal perfect for a wholesome dinner.
Ingredients
For the Roasted Cauliflower
- 1 medium head cauliflower
- 1 Tbsp vegetable oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp sweet paprika powder
- ¼ tsp salt
- ¼ tsp ground black pepper
For the Curry
- 1 Tbsp vegetable oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 Tbsp curry powder
- ½ Tbsp garam masala
- ½ Tbsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- ½ tsp salt, or to taste
- 1⅔ cup canned diced tomatoes
- ¾ cup cherry tomatoes
- 1⅔ cup canned full-fat coconut milk
- 1¼ cup cooked brown lentils
- 2 cups fresh spinach
For Serving
- 1 cup brown rice (cooked according to package instructions)
Instructions
- Preheat Oven and Prepare Cauliflower: Line a baking tray with parchment paper or foil and preheat your oven to 410°F (210°C). Chop the cauliflower into bite-size florets.
- Season and Roast Cauliflower: Toss the cauliflower florets with 1 tablespoon of vegetable oil, garlic powder, onion powder, sweet paprika powder, salt, and ground black pepper until evenly coated. Spread in a single layer on the baking tray. Roast for 40–45 minutes, turning or mixing halfway through to ensure even roasting.
- Cook the Rice: While the cauliflower roasts, prepare the brown rice according to package instructions so it’s ready at serving time.
- Sauté Onions: Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add the chopped onion and cook until golden and softened, about 5–7 minutes. If the onions start to stick, add a splash of water to deglaze the pot and lift any flavor bits.
- Add Garlic and Spices: Stir in minced garlic, curry powder, garam masala, ground turmeric, ground cumin, ground coriander, ground cinnamon, and salt. Toast these spices by stirring for 30 to 60 seconds until aromatic, being careful not to burn.
- Add Tomatoes and Simmer: Pour in the canned diced tomatoes and fresh cherry tomatoes. Let the mixture simmer gently for about 5 minutes to meld the flavors and cook down slightly.
- Finish the Curry: Slowly stir in the coconut milk, cooked brown lentils, fresh spinach, and the roasted cauliflower. Cook everything together for about 5 minutes, until heated through and the spinach has wilted.
- Serve: Spoon the curry over the cooked brown rice or serve alongside naan bread. Enjoy this wholesome, flavorful meal hot.
Notes
- You can substitute brown rice with quinoa or basmati rice depending on preference.
- Adjust the spice levels by increasing or decreasing the curry powder and garam masala.
- Use fresh lentils cooked from dry for a more textured curry if preferred.
- For a vegan version, ensure the naan is vegan or omit.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Indian-inspired
