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Two white bowls of vegan red lentil cauliflower curry topped with cilantro.

Red Curry Rice and Lentil Stew

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This hearty, flavourful stew is ready in less than 30 minutes and features cauliflower and carrot married with red curry, rice and lentils.


  • 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 (28 oz.) can diced tomatoes, with the juices
  • 2 tsp coconut sugar (sub brown sugar, agave or maple syrup)
  • optional: 1/2 cup coconut milk 
  • salt and pepper, to taste


  1. 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.
  2. Add the carrots, cauliflower and red curry paste. Stir and cook for a 3-4 more minutes.
  3. Add the rest of the ingredients, mix well, cover and lightly simmer for 20 minutes.
  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. 
  5. Season with salt and pepper and serve right away.


Nutrition facts include coconut milk.


  • Serving Size: 1/4 of recipe
  • Calories: 504
  • Sugar: 10 g
  • Fat: 10 g
  • Carbohydrates: 80 g
  • Fiber: 16 g
  • Protein: 28 g

Keywords: red lentil curry, cauliflower lentil curry