Description
This Roasted Cauliflower Lentil Curry is a hearty and flavorful vegetarian dish that combines roasting, simmering, and a blend of aromatic spices. The roasted cauliflower adds a delightful texture and depth, while lentils and brown rice provide a nutritious base. Creamy coconut milk and a medley of spices like garam masala, turmeric, and cumin create an authentic and comforting curry perfect for a satisfying meal.
Ingredients
Scale
Roasted Cauliflower
- 1 medium head cauliflower, cut into bite-sized pieces
- 1 tablespoon (15 mL) vegetable oil
- 1 teaspoon (3 g) garlic powder
- 1 teaspoon (2 g) onion powder
- 1/2 teaspoon paprika powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Rice
- 1 cup (190 g) uncooked brown rice
- 1 tablespoon (15 mL) vegetable oil
Curry Base
- 1 medium onion, diced
- 3 garlic cloves, crushed
- 1 tablespoon (6 g) curry powder
- 1/2 tablespoon (2 g) garam masala
- 1/2 tablespoon (5 g) ground turmeric
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- 1 teaspoon (3 g) ground cinnamon
- 1 teaspoon (6 g) salt
- 1 2/3 cups (400 g) canned diced tomatoes
- 10 cherry tomatoes, halved (optional)
- 1 2/3 cups (399 mL) canned full-fat coconut milk
- 1 1/4 cups (225 g) cooked brown lentils
- 2 cups (60 g) fresh spinach
Instructions
- Roast the Cauliflower: Preheat your oven to 400°F (200°C). In a large bowl, toss the cauliflower pieces with 1 tablespoon of vegetable oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated. Spread them on a baking sheet in a single layer and roast for 25-30 minutes until golden and tender, turning once halfway through.
- Cook the Brown Rice: While the cauliflower roasts, cook the brown rice according to package instructions or by simmering 1 cup of rice with 2 1/2 cups of water for about 40-45 minutes until tender. Set aside and keep warm.
- Sauté the Aromatics: In a large skillet or saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the crushed garlic and cook for another minute until fragrant.
- Add the Spices: Stir in curry powder, garam masala, turmeric, cumin, coriander, cinnamon, and salt. Cook the spice mixture for 1-2 minutes, stirring constantly to release their flavors and avoid burning.
- Build the Curry Base: Pour in the canned diced tomatoes and cherry tomatoes if using. Simmer the mixture for about 5 minutes, allowing the tomatoes to soften and blend with the spices.
- Add Coconut Milk and Lentils: Stir in the full-fat coconut milk and cooked brown lentils. Bring the mixture to a gentle simmer and cook for 10 minutes to let flavors meld and the curry thicken slightly.
- Combine Roasted Cauliflower and Spinach: Add the roasted cauliflower and fresh spinach to the curry. Stir well and cook for another 3-5 minutes until the spinach wilts and everything is heated through.
- Serve: Spoon the curry over the cooked brown rice and serve hot. Enjoy your wholesome and flavorful roasted cauliflower lentil curry.
Notes
- You can substitute brown lentils with green or red lentils, adjusting cooking times accordingly.
- For a spicier curry, add fresh chili or cayenne pepper when cooking the aromatics.
- Use low-fat coconut milk for a lighter version, but full-fat gives a richer flavor and creaminess.
- Leftovers can be refrigerated for up to 3 days and re-heated gently on the stovetop or microwave.
- Adding fresh cilantro as a garnish can enhance the flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting and Stovetop
- Cuisine: Indian
