Description
Coconut Curry Lentils with Roasted Cauliflower
This dish is all about comfort and warmth—spiced red lentils paired with perfectly roasted cauliflower, creating a rich, creamy, and cozy bowl that’s ideal for any weeknight dinner. The flavors are inspired by classic Indian cuisine, blending garam masala, turmeric, and creamy coconut milk. It’s vegan, gluten-free, and packed with protein and fiber. Enjoy this comforting meal with basmati rice and naan bread!
1 medium cauliflower, cut into florets
2 tbsp olive oil
1 tbsp garam masala, divided
1 tsp cumin, divided
½ tsp salt & pepper
1 cup red lentils
2 tbsp coconut oil
1 cup yellow onion, diced
1 tbsp garlic, minced
¾ cup coconut milk
¾ cup vegetable stock
1 cup water
¼ tsp turmeric
Directions:
1. Preheat oven to 425°F. Toss cauliflower with oil, ½ tbsp garam masala, ½ tsp cumin, salt & pepper. Roast for 20 mins.
2. Heat oil in a saucepan, sauté onion until soft, add garlic and lentils, then add liquids and remaining spices. Simmer until lentils are tender.
3. Serve with rice and naan.
Prep Time: 20 mins
Kcal: 453 per serving
