If you’re on the lookout for a hearty, flavorful curry that’s both nutritious and satisfying, you’re in the right place. My Creamy Vegan Roasted Cauliflower & Lentil Curry is a perfect blend of tender roasted cauliflower, protein-packed lentils, and a rich, aromatic sauce that warms the soul. Whether you’re a seasoned vegan or just exploring plant-based meals, this curry is sure to become a staple in your kitchen. Let’s dive into this delicious, easy-to-make recipe that’s perfect for cozy dinners or meal prepping for the week ahead!

Why You’ll Love This Curry:

Vegan & Dairy-Free: Completely plant-based, perfect for various dietary needs.
Protein-Packed: Lentils provide a fantastic source of plant-based protein.
Flavor-Rich: A blend of spices and roasted vegetables create a deep, satisfying flavor.
Easy & Quick: Ready in about 40 minutes, making it ideal for busy weeknights.
Versatile: Customize with your favorite veggies or adjust the spice level to your taste.

Ingredients:

For the Roasted Cauliflower:

1 large head of cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper, to taste

For the Curry:

1 tablespoon coconut oil (or your preferred cooking oil)
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon cayenne pepper (optional, for heat)
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk (full-fat for creaminess)
1 cup dried green or brown lentils, rinsed
3 cups vegetable broth
1 tablespoon soy sauce or tamari (for gluten-free)
Juice of 1 lemon
Salt and pepper, to taste
Fresh cilantro, chopped for garnish

Optional Add-Ins:

Spinach or kale, added in the last 5 minutes of cooking
Chopped bell peppers, roasted or sautéed
Sweet potatoes or carrots, roasted alongside the cauliflower

Instructions:

1. Roast the Cauliflower:

Preheat Oven: Preheat your oven to 425°F (220°C).
Season Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated.
Roast: Spread the seasoned cauliflower on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the cauliflower is tender and golden brown. Remove from the oven and set aside.

2. Prepare the Curry Base:

Heat the Oil: In a large pot or Dutch oven, heat the coconut oil over medium heat until melted.
Sauté Aromatics: Add the chopped onion and sauté for about 5 minutes until it becomes translucent and starts to soften.
Add Garlic & Ginger: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Spice It Up: Sprinkle in the ground coriander, ground cumin, turmeric powder, garam masala, and cayenne pepper (if using). Stir well to coat the onions and garlic with the spices, cooking for about 1 minute to release their flavors.

3. Build the Curry:

Add Tomatoes & Coconut Milk: Pour in the diced tomatoes with their juices and the coconut milk. Stir to combine.
Incorporate Lentils & Broth: Add the rinsed lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently.
Cook the Lentils: Cover the pot and simmer for about 25-30 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking. If the curry becomes too thick, add a bit more vegetable broth or water to reach your desired consistency.

4. Final Touches:

Add Roasted Cauliflower: Stir in the roasted cauliflower florets, allowing them to warm through and absorb some of the curry flavors.
Season & Balance: Add the soy sauce or tamari and squeeze in the juice of one lemon. Taste and adjust the seasoning with salt and pepper as needed. If you like a bit more acidity, add an extra splash of lemon juice.
Optional Greens: If you’re adding spinach or kale, stir them in now and let them wilt for about 2-3 minutes.

5. Serve:

Garnish: Ladle the curry into bowls and garnish with freshly chopped cilantro.
Enjoy: Serve hot over steamed rice, quinoa, or with warm naan bread. Add a side of steamed greens or a fresh salad for a complete meal.

Tips for Perfection:

Rinse Lentils: Make sure to rinse the lentils thoroughly before adding them to remove any debris and reduce cooking time.
Roasting Variations: Feel free to add other vegetables like sweet potatoes or carrots to the roasting sheet for added sweetness and nutrition.
Storage: This curry keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.
Flavor Depth: For an extra layer of flavor, add a splash of apple cider vinegar or balsamic vinegar towards the end of cooking.

Nutritional Highlights:

High in Protein: Lentils are a fantastic source of plant-based protein, essential for muscle repair and overall health.
Fiber-Rich: Packed with fiber from lentils, vegetables, and cauliflower, supporting healthy digestion.
Vitamins & Minerals: Loaded with essential vitamins and minerals like iron, potassium, and vitamin C from the variety of vegetables.
Healthy Fats: Coconut milk and olive oil provide heart-healthy fats that keep you feeling full and satisfied.