This lentil cauliflower curry is creamy and full of flavor. It is packed with plant-based protein from the lentils and makes a great lunch or dinner that you can easily prep ahead of time.
This Lentil Cauliflower Curry is Great for Meal Prep
When I think about what to prep for lunch and dinner the week ahead, the first thing that usually comes to my mind is curry. That's because curry is not only super easy to make, it is also a meal that can be easily reheated. It might even taste better on the second day.
To make a nutritious and filling curry, I usually choose one plant-based protein source (like chickpeas, lentils, tofu...) and one or more veggies (like cauliflower, carrots, potatoes, spinach, peppers, broccoli...).
How to Make This Lentil Cauliflower Curry
This lentil cauliflower curry is made with roasted cauliflower. I had this idea when I was making this 3-day meal prep and was using the oven to roast potatoes, chickpeas and a few veggies. So to save time (and dishes) I thought why not throw the cauliflower in as well?
And I actually quite liked the taste of the roasted cauliflower in this curry. You put the cauliflower in the oven, then prepare the curry and in the end, add the roasted cauliflower to the pan.
Creamy Lentil Cauliflower Curry
- 2 servings
- Prep time: 15 minutes
- Cook time: 30 minutes
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Ingredients
- 1 onion
- 1 clove of garlic
- ½ cauliflower head
- curry paste (or curry spice mix)
- 100g lentils (½ cup), use red or yellow ones that cook fast
- 1 can coconut milk (~400ml or 1 ½ cup)
- 1 can crushed/pureed tomatoes (~250g or 1 cup)
- handful of walnuts
- 1 clove of garlic
- ½ cauliflower head
- curry paste (or curry spice mix)
- 100g lentils (½ cup), use red or yellow ones that cook fast
- 1 can coconut milk (~400ml or 1 ½ cup)
- 1 can crushed/pureed tomatoes (~250g or 1 cup)
- handful of walnuts
Instructions
- Wash the cauliflower, break up into little florets and bake in the oven at 220C for ~30 min.
- Dice the onion and mince the garlic, then saute in a pan with a splash of water for 2-3 min.
- Add 1-2 tsp if curry paste (or spice mix if using) and saute another 2-3 min, adding more water to prevent burning.
- Add the lentils, coconut milk and tomatoes and then simmer for ~15 min until lentils are cooked/soft, adding more water if necessary.
- Add the roasted cauliflower and walnuts and season to taste.
- Enjoy with rice or bread.
Notes
Make sure to use red or yellow lentils that cook fast (~15 minutes).
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