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Roasted Cauliflower Lentil Curry

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Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 1 cup dried red lentils, rinsed and drained
  • 1 can (14 oz) diced tomatoes (no added sugar or salt)
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth or water
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ½ teaspoon chili powder (optional, for heat)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Ingredient Highlights

  • Cauliflower: Roasting the cauliflower enhances its natural sweetness and adds a delightful caramelized texture, making it a flavorful addition to the curry.
  • Lentils: Red lentils are soft and cook quickly, providing a creamy texture in the curry while also being a great source of protein and fiber.
  • Coconut Milk: Adds creaminess and balances out the spices in the curry, creating a rich, velvety sauce.
  • Spices: The blend of turmeric, cumin, coriander, and garam masala adds depth and complexity to the curry, while the optional chili powder provides an extra kick.

Instructions

Roast the Cauliflower

  1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Season the Cauliflower: In a large mixing bowl, toss the cauliflower florets with olive oil, turmeric, cumin, coriander, salt, and pepper until evenly coated.
  3. Roast the Cauliflower: Spread the seasoned cauliflower florets out in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and tender.

Prepare the Curry

  1. Sauté the Aromatics: While the cauliflower is roasting, heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5-7 minutes, or until the onion is soft and translucent.
  2. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
  3. Add the Spices: Add the turmeric, cumin, coriander, garam masala, and chili powder (if using) to the pot. Stir well to coat the onions, garlic, and ginger in the spices. Cook for 1-2 minutes to allow the spices to bloom.
  4. Cook the Lentils: Add the rinsed lentils, diced tomatoes, coconut milk, vegetable broth, salt, and pepper to the pot. Stir to combine and bring to a simmer. Reduce the heat to low and cover the pot. Let the curry simmer for 20-25 minutes, or until the lentils are tender and the curry has thickened.
  5. Add Roasted Cauliflower: Once the cauliflower is roasted, gently fold it into the curry mixture, making sure the cauliflower is well incorporated.
  6. Simmer Together: Let the curry simmer for an additional 5 minutes to allow the flavors to meld together. Taste and adjust seasoning if needed.

Serve and Garnish

  1. Serve the Curry: Ladle the curry into bowls and garnish with fresh cilantro and a squeeze of lime juice. Serve with steamed rice, naan, or your favorite bread.

Nutrition

Find it online: https://buttereats.com/roasted-cauliflower-lentil-curry/