Red Lentil Cauliflower Curry
on Dec 07, 2019, Updated Jan 29, 2026
This post may contain affiliate links.
This red lentil cauliflower curry is a packed with rice, red lentils, cauliflower and carrots and is easy to make in one pot in 30 minutes.
Why You’ll Love this Red Lentil Cauliflower Curry
- It’s quick and easy to make in one pot in 30 minutes, rice included!
- It’s great for meal prep and stores well in the fridge or freezer.
- It’s vegan and gluten-free.
- It has lots of delicious Thai-inspired flavour.
If you’re looking for an Indian-inspired lentil curry, this Spinach Lentil Curry and Vegan Coconut Red Lentil Dahl.
Ingredient Notes
- Onion, garlic and ginger. Mmm, curry favourites onion, garlic and fresh ginger make up flavour base of this recipe. White or yellow onion works and if you don’t have fresh ginger on hand, ground ginger will do in a pinch.
- Thai red curry paste. If you’re looking for a vegan red curry paste, Thai Kitchen is an option as it does not contain fish sauce or anchovies. Not all store-bought red curry paste is vegan, so just give the ingredient list a look if you want this recipe to be 100% plant-based. If you’ve got red curry paste on hand don’t miss these red curry noodles and butternut squash curry!
- Carrots and cauliflower. The veggies in this recipe are carrots and cauliflower but you can always switch it up with different veggies or add additional veggies.
- Jasmine rice. Instead of serving this curry with rice on the side, the rice gets mixed right in for a quick and easy 1-pot meal!
- Red lentils. Red lentils are full of nutrition and have the perfect soft texture for curries and stews.
- Diced tomatoes. Any kind works but I like to go for a no salt added organic option if possible.
How to Make Red Lentil Cauliflower Curry
Step 1: Cook the onions, garlic and ginger in 2-3 tbsp of broth for a few minutes. Alternatively, you can saute using 1 tbsp oil.
Step 2: Add the cauliflower, carrots and curry paste and cook a few more minutes, stirring to coat the veggies.
Start by cooking the onions, garlic and ginger in a little broth for a few minutes. Add the cauliflower, carrots and curry paste, stir and cook for a few more minutes. Add everything else, simmer until cooked and enjoy!
Step 3: Add the rest of the ingredients, mix well, cover and lightly simmer for 20 minutes.
Step 4: Remove the lid and let simmer for another 5-10 minutes until everything is cooked and most of the liquid is absorbed. Option to stir in 1/2 cup of coconut milk for extra creaminess. Season with salt, if needed.
Enjoy your curry on its own or over your favourite rice with fresh cilantro and lime, if desired!
FAQs
The curry can be stored in the fridge for up to 4 days in an airtight container.
Yes. To freeze, let cool then transfer to a freezer-safe bag or airtight container and freeze for up to 2 months. Thaw in the fridge before reheating.
More Curry Recipes
Here are some more easy curries you’ll love:
- Kabocha Squash Curry
- Vegan Chickpea Curry Stew
- Lentil Sweet Potato Stew with Kale
- Vegan Chickpea Quinoa Stew
- Cauliflower Chickpea Curry
- Sweet Potato Lentil Curry
Red Lentil Cauliflower Curry
Ingredients
- 1 medium white onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp of red curry paste
- 4 medium carrots, peeled and chopped
- 1 medium head of cauliflower, cut into florets
- 1 tbsp soy sauce or gluten-free tamari
- 1/2 cup uncooked jasmine rice
- 1/2 cup uncooked red lentils
- 1 1/3 cup vegetable stock
- 1 can (28 oz) diced tomatoes, with the juices
- 2 tsp coconut sugar, brown sugar or maple syrup
- 1/2 cup coconut milk, optional
- salt and pepper, to taste
Instructions
- In a large sauce pan, cook the garlic, onion and ginger in 1-2 tbsp of vegetable broth over medium heat for 5 minutes, stirring, until softened and fragrant.
- Add the carrots, cauliflower and red curry paste. Stir and cook for a 3-4 more minutes.
- Add the rest of the ingredients, mix well, cover and lightly simmer for 20 minutes.
- Remove the lid and let simmer for another 5-10 minutes until everything is cooked and most of the liquid is absorbed. Option to stir in 1/2 cup of coconut milk for extra creaminess.
- Season with salt and pepper and serve right away.
Notes
Nutrition
This recipe was originally published April 26, 2015.
I love this recipe. very versitile. I had everything but cauliflower, so I subbed in other veggies. It was still spot on. I felt the coconut milk kicked it up a notch.
So glad to hear that Kimberly! Thanks for letting me know.
Is red curry spicy hot? I’m not very familiar with curry at all.
It has a tiny kick to it but nothing too spicy! It adds wonderful flavour…
i made this just now and ate it just now… YUM! full of many layers of spicy flavor… i love dishes like that! i tried a tiny bowl as written (no carrots but extra large cauliflower) and then i tried mixing in 2 Tbsp. coconut milk in a small dish with it to see how it changed. yum. love them both. think you could add chickpeas too for even more of a protein punch as well as being extra filling/staying power for athletes and the rest of us 🙂 thanks for this one!! its dynamite!!
Oh, Cauliflower and Curry are one of the most delicious of vittle marriages, and one of my favorites!
This looks delicious! I really like all of the cauliflower and carrots too, they make it nice and filling. 🙂
YUMMM! I am solo happy I found your blog. This dish looks amazing! I can’t wait to read more!
First I love curry. Your recipe is something I’m looking forward to cook for lunch or dinner. Curry’s mix of spice and flavor gives anyone the appetite. Thank you for your recipe.
looks absolutely delicious yumm
Hi Deryn,
This looks really yummy – I love staple recipes like this one, curry being my go-to when I’m attempting to use up leftover cauliflower or broccoli!
Besma (Curiously Conscious)
Yummy! Now I’m craving curry!