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Roasted Cauliflower Lentil Curry
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4 from 1 vote

Roasted Cauliflower Lentil Curry

A quick and easy lentil curry with roasted cauliflower. This delicious and flavorful curry is naturally vegan and gluten-free. It's also a great cozy recipe for winter meal prep.
Course Main Course
Cuisine gluten-free, Indian, vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 4 cups (420g) cauliflower florets
  • 1 tablespoon olive oil
  • 1 tablespoon coconut oil or additional olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 cups canned diced tomatoes, unsalted (with juices)
  • 1 teaspoon fine grain sea salt
  • 1 tablespoon curry powder
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon turmeric powder
  • 1 cup dry split red lentils
  • 1 can (14oz/398ml) low-fat coconut milk
  • 1 large handful baby spinach
  • Cooked rice or naan bread, for serving
  • Fresh cilantro, for serving (optional)


  • Preheat oven to 400°F. Add the cauliflower florets to a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat and spread in a single layer. Roast for 25-30 minutes until lightly golden and fork tender.
  • Meanwhile, heat 1 tablespoon of coconut oil (or olive oil) in a large saucepan. Once heated, add the diced onion, garlic and ginger. Saute for 6-8 minutes or until soft and fragrant, stirring a few times.
  • Add the salt, curry powder, cumin and turmeric to the saucepan. Stir and cook for 1-2 minutes.
  • Add the lentils, diced tomatoes and coconut milk. Stir to combine. Bring to a boil over high heat, then reduce to low-medium heat and let simmer covered for 10 minutes or until the lentils are cooked and soft. You'll need to stir often to avoid sticking.
  • Once done cooking, stir in the spinach and let it cook a few more minutes until softened. Stir in the roasted cauliflower.
  • Serve with rice or naan bread. Add some chopped fresh cilantro if desired.


To make this recipe a "one dish" meal, skip roasting the cauliflower and add raw cauliflower to the pot, at the same time as the lentils. You may need to cook the curry a little longer until the cauliflower is fork tender. Add a splash of water or broth if the curry gets too thick.