Roasted Cauliflower Lentil Curry

Introduction

There’s something magical about the combination of roasted cauliflower and lentils. When I first tried this Roasted Cauliflower Lentil Curry, my family was hooked from the first bite. The cauliflower’s crispy edges paired with the rich, fragrant curry sauce make it a perfect comfort food that still feels light and healthy. This dish is not only vegan and gluten-free but also packed with nutrients from the cauliflower, lentils, and spinach. It’s a meal that’s as satisfying as it is nutritious. Whether you serve it with rice, naan, or even a side of your favorite greens, this recipe has quickly become a staple in our home. If you’re looking for something hearty yet wholesome, this curry is the perfect choice.

Why You’ll Love This Roasted Cauliflower Lentil Curry

This Roasted Cauliflower Lentil Curry is one of those dishes that’s both simple and complex. It’s made with pantry staples and vegetables but offers a depth of flavor that will keep you coming back for more. The roasted cauliflower adds a beautiful texture and caramelized flavor, while the curry sauce is rich, creamy, and perfectly spiced. With the addition of lentils, you get a nice balance of protein and fiber that will leave you feeling full and satisfied. It’s a great meal to make for a family dinner, but it’s also easy to prep ahead for meal planning or lunch throughout the week.

Ingredients

For the Roasted Cauliflower

• 1 medium head cauliflower, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

For the Curry

• 1 cup uncooked brown rice
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, crushed
• 1 tablespoon curry powder
• 1/2 tablespoon garam masala
• 1/2 tablespoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 2/3 cups canned diced tomatoes
• 10 cherry tomatoes, halved (optional)
• 1 2/3 cups canned full-fat coconut milk
• 1 1/4 cups cooked brown lentils
• 2 cups fresh spinach

Instructions

1. Roast the Cauliflower
Preheat the oven to 410°F (210°C) and line a baking tray with parchment paper. Toss the cauliflower florets with vegetable oil, garlic powder, onion powder, paprika, salt, and black pepper. Spread them evenly on the tray in a single layer. Roast in the oven for 40-45 minutes, stirring halfway through, until the cauliflower is golden brown and slightly crispy on the edges.

2. Cook the Rice
While the cauliflower is roasting, cook the brown rice according to the package instructions. Set it aside once done.

3. Prepare the Curry Base
In a large pot, heat the vegetable oil over medium-high heat. Add the diced onion and sauté until golden brown. If necessary, deglaze the pan with a bit of water to prevent the onions from sticking. Once the onions are softened, add the crushed garlic and spices (curry powder, garam masala, turmeric, cumin, coriander, cinnamon, and salt). Cook for 30-60 seconds, allowing the spices to toast and release their fragrance.

4. Simmer the Curry
Add the canned diced tomatoes and optional cherry tomatoes to the pot. Stir and let it simmer for about 5 minutes, allowing the tomatoes to soften and break down.

5. Add Coconut Milk and Lentils
Stir in the coconut milk, cooked lentils, and fresh spinach. Mix everything together and let it simmer for another 5-10 minutes, allowing the flavors to meld and the spinach to wilt.

6. Combine and Serve
Once the cauliflower is roasted, add it to the curry pot and stir gently to combine. Let it cook for an additional 5 minutes to allow the flavors to blend. Serve warm over the rice, or with naan on the side, and enjoy your creamy, flavorful curry!

Nutrition Facts (Per Serving)

• Servings: 4
• Calories: 350
• Sugar: 6 grams
• Sodium: 850 mg
• Fat: 17 grams
• Saturated Fat: 12 grams
• Unsaturated Fat: 3 grams
• Trans Fat: 0 grams
• Carbohydrates: 45 grams
• Fiber: 10 grams
• Protein: 9 grams
• Cholesterol: 0 mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

How to Serve

• Rice: Serve with brown rice for a wholesome meal.
• Naan: Pair it with warm naan bread for an authentic experience.
• Toppings: Garnish with fresh cilantro, a squeeze of lime, or a dollop of yogurt (for non-vegan options).
• Side Salad: Add a fresh cucumber salad to balance out the warmth of the curry.
• Chili Oil: For extra heat, drizzle some chili oil on top.

Additional Tips

1. Adjust Spice Levels: If you prefer a spicier curry, increase the amount of curry powder or add chili flakes to the mix.
2. Vegan Option: This dish is already vegan if you skip any non-vegan toppings. For a creamy finish, you can add a swirl of coconut cream.
3. Frozen Cauliflower: If fresh cauliflower is not available, you can use frozen cauliflower. Just be sure to thaw and drain it before roasting.
4. Add More Vegetables: Consider adding carrots, peas, or bell peppers to the curry for added texture and nutrition.
5. Leftovers: This curry keeps well in the fridge for 3-4 days and can also be frozen for up to 3 months.

FAQ Section

1. Can I use white rice instead of brown rice?
Yes, but brown rice adds more fiber and nutrition. If you use white rice, reduce the cooking time as it cooks faster.

2. Can I make this dish ahead of time?
Yes, you can prepare the curry and cauliflower ahead of time and reheat it when ready to serve. The flavors even deepen the next day!

3. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free naan.

4. Can I make this curry spicier?
Definitely! Add more curry powder, chili flakes, or even fresh chilies to boost the heat.

5. Can I use other vegetables instead of cauliflower?
Yes, you can substitute cauliflower with vegetables like broccoli, sweet potatoes, or even cauliflower rice for a different texture.

6. Can I use canned lentils instead of cooked lentils?
Yes, canned lentils work perfectly. Just drain and rinse them before adding them to the curry.

7. How long does the curry last in the fridge?
The curry will last for up to 4 days in the fridge if stored in an airtight container.

8. Can I freeze this curry?
Yes, this curry freezes well for up to 3 months. Allow it to cool completely before transferring to an airtight container for freezing.

9. Can I add coconut milk alternatives?
Yes, you can substitute the full-fat coconut milk with other milk alternatives like almond milk or oat milk, but it may alter the flavor and creaminess.

10. How do I make this curry oil-free?
Simply sauté the onions and garlic in a bit of water or vegetable broth instead of oil.

Conclusion

This Roasted Cauliflower Lentil Curry is a nourishing, flavorful, and hearty dish that will quickly become a family favorite. It’s packed with spices, healthy ingredients, and plenty of flavor to satisfy your cravings. Whether you’re vegan, vegetarian, or simply looking for a wholesome meal, this curry delivers on every front. With its rich, creamy coconut milk base and the crispy roasted cauliflower, it offers the perfect balance of comfort and nutrition. Plus, it’s versatile, easy to make, and great for meal prepping. Enjoy this dish for a quick weeknight dinner, or serve it to guests at your next dinner party — either way, it’s sure to impress!

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