Vegan Indian Curry with Cauliflower and Lentils

Vegan Indian Curry with Cauliflower and Lentils
  • PREP TIME
    15 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    55 mins
  • SERVING
    4 People
  • VIEWS
    98

Embark on a culinary journey to India with this vibrant and comforting vegan curry. Featuring tender cauliflower florets and protein-rich lentils simmered in a creamy coconut milk broth, this dish is a symphony of flavors and textures that will tantalize your taste buds.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    33 g
  • Fiber
    11 g
  • Protein
    13 g
  • Saturated Fat
    20 g
  • Sodium
    201 mg
  • Sugar
    7 g
  • Fat
    33 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 10 mins Sauté Aromatics: Heat 2 tablespoons of vegetable oil in a large saucepan over low heat. Add the finely chopped onion and cook, stirring frequently, until softened and translucent (about 10 minutes). Incorporate the grated ginger, minced garlic, ground coriander, ground cumin, and ground turmeric. Continue cooking, stirring constantly, for 2 minutes to release their fragrant oils.

Image Step 02
02 Step

Recipe View 10 mins Simmer Lentils: Stir in the red lentils and pour in the hot vegetable stock. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 10 minutes, allowing the lentils to soften slightly.

Image Step 03
03 Step

Recipe View 3 mins Brown Cauliflower: While the lentils are simmering, heat the remaining 1 tablespoon of oil in a skillet over medium heat. Add the cauliflower florets and cook until lightly browned, approximately 2-3 minutes, enhancing their natural sweetness.

Image Step 04
04 Step

Recipe View 10 mins Combine and Simmer: Stir the browned cauliflower, coconut milk, and diced carrot into the lentil mixture. Return the curry to a gentle simmer and cook until the vegetables are tender, about 10 minutes. Add the thawed green beans and cook for an additional 3-4 minutes until heated through.

Image Step 05
05 Step

Recipe View 3 mins Finish and Serve: Stir in the chopped fresh cilantro and lemon juice, brightening the flavors of the curry. Season with salt and freshly ground black pepper to taste. Spoon the curry onto a warmed serving dish and garnish with a sprig of fresh cilantro for an elegant presentation.

For a richer flavor, toast the coriander and cumin seeds in a dry pan before grinding them.
Adjust the amount of chili powder to your preferred level of spiciness.
If you don't have fresh ginger, you can use 1 teaspoon of ground ginger instead.
Feel free to add other vegetables, such as potatoes, spinach, or bell peppers, to the curry.
Serve with basmati rice, naan bread, or chapatis for a complete and satisfying meal.

Lilliana Conroy

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 32 Ratings)
Total Reviews: (5)
  • Kaylin Shields

    I added a pinch of chili powder for extra heat and it was amazing!

  • Polly Sanford

    This curry is so flavorful and easy to make! I love how the coconut milk adds a creamy richness.

  • Anne Swift

    A great vegan option that's packed with nutrients and taste. I highly recommend it!

  • Joseph Little

    My family loved this curry, even the meat-eaters! It's definitely going into our regular rotation.

  • Danika Morissette

    I've made this recipe several times and it's always a hit. The lentils and cauliflower are a perfect combination.

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