Ingredients
Roasted Cauliflower
- 1 small head cauliflower (cut into florets)
- 1 tbsp avocado oil
- 1/2 tsp curry powder
- 1/4 tsp turmeric
- 1/4 tsp salt
- Few grinds black pepper
Curry Base
- 1 tbsp avocado oil (or coconut oil)
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated or minced)
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp salt (optional)
- Few grinds of black pepper
- 1.5 cups dry yellow or red lentils (rinsed)
- 15 oz crushed tomatoes
- 3 cups vegetable broth
Finishing Ingredients
- 2-3 cups fresh spinach
- 1/2 lemon or lime (juiced)
- 13.5 oz full-fat coconut milk (or 1/2 cup heavy cream for non-vegan option)
- Cilantro for topping
To Serve
- Rice
- Naan
Instructions
- Roast Cauliflower: Preheat your oven to 400°F (200°C). Chop the cauliflower into small florets, drizzle with 1 tablespoon avocado oil, sprinkle with 1/2 teaspoon curry powder, 1/4 teaspoon turmeric, 1/4 teaspoon salt, and a few grinds of black pepper. Toss well to coat evenly. Arrange the florets on a baking sheet in a single layer. Roast for 20-25 minutes, turning halfway through, until golden and tender.
- Sauté Aromatics: While the cauliflower roasts, heat 1 tablespoon avocado or coconut oil in a large saucepan or pot over medium heat. Add diced onion, minced garlic, and grated ginger. Cook for 3-5 minutes until the onion softens and becomes translucent.
- Toast Spices: Add 1 tablespoon curry powder, 1 teaspoon turmeric, 1/2 teaspoon cumin, 1/2 teaspoon salt (optional), and pepper to the sautéed aromatics. Stir continuously and toast the spices for about 60 seconds to release their fragrance, taking care not to burn them.
- Add Lentils and Liquids: Stir in the rinsed lentils, 15 ounces crushed tomatoes, and 3 cups vegetable broth. Increase heat to bring the mixture to a near boil. Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes until the lentils are tender and cooked through. Stir occasionally to prevent sticking.
- Combine and Finish: Remove the pot from heat. Stir in fresh spinach, the roasted cauliflower, and juice from half a lemon or lime. Pour in the coconut milk or heavy cream and gently stir until fully combined and heated through.
- Serve: Serve the curry immediately with rice and/or naan. Garnish with a drizzle of cream and chopped cilantro for an extra burst of flavor.
Notes
- You can swap red or yellow lentils for green or brown lentils, but cooking time will increase.
- For a vegan dish, use coconut milk instead of heavy cream.
- Adjust spice levels by adding more or less curry powder and black pepper according to your taste.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
- For a thicker curry, you can simmer uncovered for a few extra minutes to reduce the liquid.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian
- Diet: Vegetarian
