Description
Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils
Inspired by the comforting flavors of Southeast Asian coconut curries and the hearty essence of Indian dal, this recipe brings together the best of both worlds. Roasted cauliflower florets are infused with a fragrant spice blend, then simmered in a rich coconut-tomato sauce with red lentils, creating a creamy, vegan delight. This dish is easy to prepare and perfect for a weeknight dinner with rice or flatbread. Garnish with cilantro, nigella seeds, and a squeeze of lime for that perfect finishing touch!
¾ tsp ground turmeric
1 tsp ground cumin
½ tsp ground chillies
1 medium head of cauliflower
4 tbsp olive oil
1 large shallot
2-inch piece fresh ginger
3 cloves garlic
½ cup split red lentils
1 cup crushed tomatoes
1 cup coconut milk
3 cups vegetable stock
Salt, pepper, cilantro, nigella seeds
Directions:
1. Roast seasoned cauliflower at 425°F for 40 mins.
2. Make the sauce by sautéing shallots, ginger, garlic, and spices.
3. Add lentils, tomatoes, coconut milk, and stock. Simmer until soft.
4. Combine sauce and cauliflower. Serve with rice.
Prep Time: 60 mins
Kcal: 300
