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Two white bowls of vegan red lentil cauliflower curry topped with cilantro.
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4.92 from 12 votes

Red Lentil Cauliflower Curry

This hearty, flavourful stew is ready in less than 30 minutes and features cauliflower and carrot married with red curry, rice and lentils.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American
Diet: Vegan
Servings: 4
Author: Deryn Macey

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 facts include coconut milk.

Nutrition

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