Description
A flavorful and comforting Roasted Cauliflower Lentil Curry that combines roasted cauliflower with a rich, spiced tomato and coconut sauce served over brown rice. This vegetarian dish is hearty, nutritious, and perfect for a wholesome meal.
Ingredients
Scale
For the Roasted Cauliflower
- 1 medium head cauliflower
- 1 Tbsp vegetable oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp sweet paprika powder
- ¼ tsp salt
- ¼ tsp ground black pepper
For the Rice
- 1 cup brown rice
- 1 Tbsp vegetable oil
For the Curry
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 Tbsp curry powder
- ½ Tbsp garam masala
- ½ Tbsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- ½ tsp salt (adjust to taste)
- 1â…” cups canned diced tomatoes
- ¾ cup cherry tomatoes, halved
- 1â…” cups canned full-fat coconut milk
- 1¼ cups cooked brown lentils
- 2 cups fresh spinach
Instructions
- Prepare the Oven and Cauliflower: Line a baking tray with parchment paper or lightly grease it. Preheat the oven to 410°F (210°C).
- Roast the Cauliflower: Cut the cauliflower into florets and toss with vegetable oil, garlic powder, onion powder, paprika, salt, and pepper on the baking tray. Spread evenly and roast for 40 to 45 minutes, stirring halfway through for even cooking and browning.
- Cook the Rice: While the cauliflower roasts, cook the brown rice according to package instructions until tender.
- Sauté Onion: Heat 1 Tbsp vegetable oil in a large pot over medium-high heat. Add the chopped onion and cook until it turns golden brown, adding small splashes of water as needed to deglaze the pot and prevent sticking.
- Add Garlic and Spices: Stir in minced garlic, curry powder, garam masala, turmeric, cumin, coriander, cinnamon, and salt. Continuously stir the mixture for 30 to 60 seconds to toast the spices and release their aromas.
- Simmer Tomatoes: Pour in canned diced tomatoes and cherry tomatoes, stirring well. Allow the mixture to simmer gently for 5 minutes to meld the flavors.
- Add Coconut Milk, Lentils, Spinach, and Cauliflower: Stir in the coconut milk, cooked lentils, fresh spinach, and the roasted cauliflower. Cook for an additional 5 minutes, stirring occasionally, until everything is heated through and the spinach is wilted.
- Serve: Serve the lentil curry hot over the cooked brown rice or with naan bread. Enjoy this wholesome and delicious meal!
Notes
- You can substitute brown lentils with green or black lentils if preferred, but cooking times may vary.
- Adjust the spice level by adding fresh chili or cayenne pepper if you desire more heat.
- Leftover curry can be refrigerated for up to 4 days and reheated on the stovetop.
- This recipe is naturally gluten-free but ensure your spices and other ingredients are certified gluten-free if required.
- For a vegan option, ensure the naan bread used is vegan or serve with rice only.
