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.
Creamy Vegan Roasted Cauliflower & Lentil Curry – High Protien
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 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
- ½ 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 add in the last 5 minutes of cooking
- Chopped bell peppers roasted or sautéed
- Sweet potatoes or carrots roasted with the cauliflower
Instructions
- Roast the Cauliflower:
- Preheat Oven: Preheat to 425°F (220°C).
- Season & Roast: Toss cauliflower with olive oil, cumin, paprika, salt, and pepper. Roast on a baking sheet for 25-30 minutes until golden and tender, stirring halfway through.
- Prepare the Curry Base:
- Heat Oil: In a large pot, melt coconut oil over medium heat.
- Sauté Aromatics: Add onion, sauté 5 minutes until soft. Add garlic and ginger, cook another minute.
- Spice It Up: Add coriander, cumin, turmeric, garam masala, and cayenne. Stir for 1 minute to release flavors.
- Build the Curry:
- Add Tomatoes & Coconut Milk: Stir in diced tomatoes and coconut milk.
- Incorporate Lentils & Broth: Add rinsed lentils and vegetable broth. Bring to a boil, then simmer uncovered for 25-30 minutes until lentils are tender.
- Final Touches:
- Add Cauliflower: Stir in roasted cauliflower.
- Season & Balance: Add soy sauce, lemon juice, salt, and pepper. Taste and adjust seasoning.
- Optional Greens: Add spinach or kale, cooking until wilted.
- Serve:
- Garnish: Serve over rice, quinoa, or with naan. Garnish with cilantro.
Notes
Tips for Perfection:
- Rinse Lentils: Always rinse lentils before cooking to remove debris.
- Add Veggies: Roast sweet potatoes or carrots alongside the cauliflower for extra flavor.
- Storage: Store in the fridge for up to 5 days or freeze for up to 3 months.
I hope you enjoy making and savoring this Creamy Vegan Roasted Cauliflower & Lentil Curry as much as I do! It’s a comforting, nutritious, and versatile dish that brings together the best of plant-based ingredients for a truly satisfying meal. Feel free to share your favorite twists and additions in the comments below—I’d love to hear how you customize this recipe to make it your own. Happy cooking and happy eating!