Description
This Roasted Cauliflower Lentil Curry is a delicious, comforting dish packed with flavors and nutrients! Roasted cauliflower combined with lentils, coconut milk, and vibrant spices make this a wholesome meal perfect for any occasion. Serve it with rice or naan for a complete dinner. Perfect for those looking for a vegan, gluten-free option!
Ingredients
Scale
For the Roasted Cauliflower:
- 1 medium head cauliflower, cut into bite-sized pieces
- 1 tablespoon (15 mL) vegetable oil
- 1 teaspoon (3 g) garlic powder
- 1 teaspoon (2 g) onion powder
- 1/2 teaspoon paprika powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Curry:
- 1 cup (190 g) uncooked brown rice
- 1 tablespoon (15 mL) vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, crushed
- 1 tablespoon (6 g) curry powder
- 1/2 tablespoon (2 g) garam masala
- 1/2 tablespoon (5 g) ground turmeric
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- 1 teaspoon (3 g) ground cinnamon
- 1 teaspoon (6 g) salt
- 1 2/3 cups (400 g) canned diced tomatoes
- 10 cherry tomatoes, halved (optional)
- 1 2/3 cups (399 mL) canned full-fat coconut milk
- 1 1/4 cups (225 g) cooked brown lentils
- 2 cups (60 g) fresh spinach
Instructions
- Roast the Cauliflower:
Preheat the oven to 410°F (210°C). Line a baking tray with parchment paper. Toss the cauliflower with vegetable oil, garlic powder, onion powder, paprika, salt, and black pepper. Spread the cauliflower evenly on the tray. Roast for 40-45 minutes, stirring halfway, until golden brown and crispy on the edges. - Cook the Rice:
While the cauliflower is roasting, cook the brown rice according to package instructions. Set aside once done. - Prepare the Curry Base:
Heat vegetable oil in a large pot over medium-high heat. Add the diced onion and sauté until golden brown. Add garlic and toast with the curry powder, garam masala, turmeric, cumin, coriander, cinnamon, and salt for 30-60 seconds until fragrant. - Simmer the Curry:
Add canned diced tomatoes and optional cherry tomatoes. Simmer for about 5 minutes, allowing the tomatoes to soften. Stir in the coconut milk, cooked lentils, and fresh spinach. Let everything heat through, about 5-10 minutes. - Combine and Serve:
Once the cauliflower is done roasting, add it to the curry pot and stir gently to combine. Let it cook for an additional 5 minutes for the flavors to blend. Serve warm with rice or naan, and enjoy!
Notes
- You can substitute spinach with other greens like kale or collard greens.
- For a spicier version, increase the amount of curry powder or add chili flakes.
- To make this dish oil-free, sauté the onions and garlic in water or vegetable broth.
- The curry can be made ahead of time and stored in the refrigerator for up to 4 days.
- Add more vegetables like carrots, peas, or sweet potatoes for extra texture and nutrition.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian, Vegan, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 60 mg
- Fat: 18g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg