Cauliflower and lentil curry, delish! RECIPE SUBMITTED Lenitl. One note: we now plan on it taking more like 45 minutes to make start to finish. Then add garlic and stir once more.

Cauliflower and lentil curry -

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Back to Inspiration Family casserole recipes Family chicken recipes Bolognese recipes Cheesy pasta recipes. This recipe is delightful! Since other commenters said the potatoes and cauliflower took a while to cook, I decided to roast them in the oven while I prepped the rest of the ingredients.

By the time I got to the stage where you had to add them it was perfect timing! I will definitely be making this again. Love that idea, Jordan. Thanks so much for sharing! Next time, would you mind leaving a rating with your review? Thanks so much!

Am I able to use ground versions of these two items instead? Thank you. We adore this recipe! We add a little extra spice, and love the leftovers. Really tasty with some rice or naan. One note: we now plan on it taking more like 45 minutes to make start to finish. I love this recipe and make it often.

I prefer to make it with sweet potatoes and blend the diced tomatoes so there are no tomato chunks. Thank you! OMG it was absolutely delicious! I used yellow potatoes, added more curry powder and seasoning salt, and it was perfect.

The flavors were complex and all complimented each other perfectly. I think I might add more cauliflower or carrots next time, just because I like to capitalize on vegetables lol. Thanks for this wonderful recipe!

It will definitely become one of my staples. Thanks so much for the lovely review, Mel. We are so glad you enjoyed it! I use carrots instead of red pepper since bell peppers tend to get a little too soft for leftovers anyway. As everyone else says, it does definitely take longer than the instructions say for the potato and cauliflower to cook, even if you cut them into small pieces.

But the recipe is well worth any time spent anyway. I have a question though for anyone who has frozen this… does it freeze well with the coconut milk and lentils added, or should you wait to add these or anything else when you reheat? Thanks in advance!

Hi Andrea, thanks for sharing your experience! It should freeze great even with the coconut milk and lentils.

this was a nice, warming and comforting dish. Maybe same with the whole coriander which I like more than my family does. Great recipe—my notes are just for anyone with slightly pickier eaters.

doubled the recipe, used a whole head of cauliflower, increase the lentils to 1. i almost always have these ingredients on hand so i will definitely be making again. i love how much i was able to modify it to my own needs and have it still taste delicious per usual as with your recipes!!

thank you so much :. This recipe is healthy and delicious, however it took a good minutes longer than suggested to cook the potatoes and cauliflower. This curry was delicious! Not as thick but still very tasty. I also used garam masala instead of the individual spices and it was great.

Thanks so much for this recipe! Despite all the changes it was good with plenty of flavor. It took WAY longer than 10 minutes for my potatoes and cauliflower to get soft, but my chunks were on the larger side. Great recipe! I didnt have coconut aminos so i substiture Tamari sauce, and it worked great.

I also substiture honey instead of maple syrup. thanks a lot for the recipe! Thanks so much for the lovely review, Lena. I love this recipe! It has become one of my go to dinners! So delicious! I made it with cauliflower, potatoes and spinach instead of green pepper. Otherwise I followed the recipe exactly except for using regular canola oil and using soy sauce instead of coconut aminos.

It was seriously delicious and got thumbs up from the rest of my family. They raved about it. Thanks so much for the lovely review, Ellen. We are so glad you and your family enjoyed it!

Loved the recipe! The flavor was too potent when you got a seed in your spoonful. I also added cinnamon because I really enjoyed the flavor it added to the Massaman curry recipe which is great too.

It worked well in this one. Loved this recipe! The flavors were really rich and complex but it was actually really easy. It definitely took me a little longer than 30 minutes by the time I chopped all the veggies, but it still came to get together reasonably quickly and made for a good weeknight meal.

It keeps well and I think it would freeze well too. I made a couple substitutions, using soy milk and brown lentils. This was perfect for my winter woes! very delicious. shredded unsweetened coconut.

Mine had a lot of liquid, so I let it simmer off for an extra 20 mins. It did take me longer than expected with all of the prep of the veggies and spices, but it was well worth it. Next time, I would add a little less broth as the canned tomatoes add a lot of liquid.

It made for a delicious stew served on fluffy basmati. Thanks so much for the lovely review, Cait. I used full fat coconut milk so really not sure what happened.

Maybe need to add more? Hi Becca, sorry to hear that! It sounds like something went wrong. Did you cook the lentils separately and then add the cooked lentils to the curry?

Did you use fresh or canned tomatoes? Did the leftovers thicken up? Better luck next time! I did cook the lentils on their own and then added it at the end.

I grated my own fresh tomatoes maybe this is where it went wrong?? The leftovers ended up just being sort of dry because it was almost like a soup last night and they ended up soaking up that liquid. Yeah, it can happen, Mitch. Something soup-y can be less soup-y the next day because certain ingredients absorbed the liquid…….

Would that be OK? I made this last night for my husband and two kids. Was delicious! even my daughter who was skeptical really liked it. As we are not vegan, next time I might include sour cream on the side for my little one who it was a tiny bit spicy for. Made this last night and it was a huge hit!

Nice and filling! I subbed carrots for the cauliflower not huge fans in this house and used two can of coconut cream. Turned out amazing! Nice not to have to deal with raw meat for a change.

THANKS DANA! Thanks so much for the lovely review, Brittany. Loved this. It was more like a delicious soup for the first serving but the left over thicken up nicely in the pan whilst we ate. So so delicious!! The chipotle flavor worked beautifully here.

Especially if you like it spicy, as I do. Will definitely make again. Your recipes are consistently delicious, beautiful, and nourishing.

I hope that the chaotic and negative comments die down soon. We are so grateful for your hard work and dedication to sustainable, healthy food. I made this recipe with my Dad a few weeks ago and it was excellent, a meal for the soul!

Really good. Easy and fun to make. But took over an hour… not that I care about cooking times but I would have been dismayed if I had tried to make this as a quick dinner on a weeknight.

Thank you for the recipe! This was delicious, I just followed the recipe as is. My question is, how could the prep time possibly be 5 mins? My grandson is a chef and we have talked about this before. He says that most recipes on line for home cooks are deceptive in the the prep times they give.

First of all most veggies need to be rinsed and dried, then all the chopping! June, we prep time with our recipes typically happens while other things are happening cooking , such as the case with this curry! So yummy! and very easy to make! however there was no way I was taking 30min doing this… only chopping and preparing the veg took me most part of 30min….

in total I spend 1h30min doing this recipe, but it was totally worth it as the flavours are super nice. Delicious recipe! Followed as is, but roasted the veg beforehand to add additional flavour and simmered for less time because the veggies were already cooked through after roasting.

So good! I thought I did not like curry, but something inside me was really wanting to make this for awhile now. This was fantastic! I was able to find all the spices, in seed form, at my grocery store. Only thing I could not find was the coconut aminos.

I used No Soy, Soy Free sauce by Oceans Halo as that was available at the store. Also, I put the diced tomatoes in the food processor like you suggested. I loved it!

As I made this for my toddlers as well, I omitted the Serrano pepper. Finally, I served it over rice? I will be making this again! Everyone except my picky toddler enjoyed this recipe. It was a mix of spicy but sweet and hearty.

I also subbed the 3 cardamom pods with 3 pinches of ground cardamon. This looks extremely yummy! But adding more broth and coconut milk might work. If you give it a try, we would love to hear how it goes! Wow, so amazingly yummy. I added a curry paste and then curry powder to enhance the flavor.

I also added a bit of smoked paprika which added a nice new dimension to the flavor. Definitely one of my favorites! Loved this recipe, came out amazing! I added some spinach to it :. I made this with sweet potatoes and it was very tasty. I used 1 tsp of whole cardamom seeds for a double batch, but I love cardamom more than a lot of people.

I agree with some of the other comments that it took a lot longer than 30 minutes to cook, even after discounting for the longer cooking time of sweet potatoes. I can make the minute tempeh stir fry in about 30 minutes, but this one had a lot more prep.

I live at altitude, so cooking takes longer especially for legumes , but prep and cleanup are really my downfalls. I would greatly appreciate if you did a post with video s that included tips for faster prep and cooking.

Just made this and it was delicious!! I was looking for a different recipe to switch up the normal Indian food I always make and this was it! The things I did differently were using the lentil water which we do when making dhal instead of vegetable broth and I added in some tomato paste because I love the tomato flavor.

Awesome use of some amazing spices! Ingredients g red lentils, rinsed and drained ml hot vegetable stock - use gluten-free and vegan if required 1 tbsp oil 1 large onion, sliced 3 garlic cloves, crushed 1 x g jar Keralan curry paste, or other mild curry paste - use gluten-free and vegan if required 1 x ml tin lighter coconut milk 1 medium cauliflower, broken into florets ½ x 30g pack coriander g baby leaf spinach 2½ tbsp lemon juice.

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A staple dish in Indian cuisine, Caulilower vegetarian dhal with vegetables Curr made with Caulifloweg milk, Promoting skin elasticity it extra flavor. Serve with lenil, Cauliflower and lentil curry naan, or chappatis. Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Cauliflower and lentil curry lenil Cauliflower Cakliflower Lentil Coconut Curry! This hearty cauliflower and lentil coconut Cauliflower and lentil curry is great on its lehtil, but you Thinspiration serve it over rice to stretch the portions. Vegan and Gluten-Free! Canadian summers are the best because everyone appreciates them so much — no day is taken for granted! Take care everyone — see you on the other side of the world! Hi Caitlin, This was such a treat.

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