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Roasted Cauliflower Lentil Curry

Cozy Roasted Cauliflower Lentil Curry for Ultimate Comfort

This Roasted Cauliflower Lentil Curry is a creamy, one-pot meal that warms the heart with nourishing ingredients and delightful spices.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 head Cauliflower Substitute with broccoli or sweet potato if desired.
  • 2 tablespoons Vegetable Oil Olive oil or coconut oil can be used.
  • 1 cup Brown Rice Can substitute with quinoa or basmati rice.
  • 1 medium Onion Shallots can be used for a milder flavor.
  • 3 cloves Garlic Use shallots for a lighter taste.
  • 2 tablespoons Curry Powder Substitute with your favorite curry blend.
  • 1 teaspoon Garam Masala Can exclude or reduce according to preference.
  • 1 can Canned Diced Tomatoes Alternatively, use fresh tomatoes (about 2 medium).
  • 1 can Coconut Milk Alternatives include almond milk or soy cream.
  • 1 cup Brown Lentils Canned chickpeas can be used for faster prep.
  • 2 cups Spinach Substitute with kale or any leafy green.

Equipment

  • Oven
  • Large bowl
  • Medium saucepan
  • Large Pot
  • Baking Tray

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 410°F (210°C) and line a baking tray with parchment paper.
  2. Toss cauliflower florets with vegetable oil, garlic powder, onion powder, paprika, salt, and black pepper. Roast for 40–45 minutes.
  3. Cook brown rice according to package instructions for about 20–25 minutes.
  4. Heat vegetable oil in a large pot. Sauté diced onion for 5–7 minutes until soft and golden brown.
  5. Stir in crushed garlic, curry powder, garam masala, turmeric, cumin, coriander, cinnamon, and a pinch of salt. Cook for 30-60 seconds.
  6. Add canned diced tomatoes with juices, stir, and simmer for about 5 minutes.
  7. Stir in coconut milk, brown lentils, and roasted cauliflower, then add spinach. Cook for 5 more minutes.
  8. Serve warm over the fluffy brown rice or alongside warm naan.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 800mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

Leftovers can be stored in an airtight container for up to 4 days in the fridge or frozen for up to 1 month. Reheat gently to enjoy again.

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