Lentil and Cauliflower Curry

Lentil and Cauliflower Curry


11 people made this

This lentil curry is an easy vegetable curry with a great balance of spice. The lentils are filling and you can add any vegetables you have.


Serves: 4 

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 clove garlic, finely diced
  • 1 red chilli, finely diced
  • 1 teaspoon cumin, or more to taste
  • 1 teaspoon curry powder, or more to taste
  • 1 teaspoon ground coriander, or more to taste
  • 1 teaspoon turmeric, or more to taste
  • 12 cherry tomatoes or 2 whole tomatoes, diced
  • 60g red lentils
  • 120ml water
  • 1 cauliflower, broken up into large florets
  • 100g spinach leaves
  • 1 sprig coriander, diced, to serve
  • 1 pinch salt, to taste

Preparation:10min  ›  Cook:40min  ›  Extra time:50min  ›  Ready in:1hour40min 

  1. In a large frying pan or saucepan heat oil and gently fry onions, garlic and chilli for 5 minutes, stirring frequently to prevent burning.
  2. Stir in spices and heat through gently.
  3. Add tomatoes, lentils and water; season with salt, stir well and simmer for 30 minutes or until the lentils are nearly cooked.
  4. Stir in cauliflower florets and spinach leaves; cover for another 10- 15 minutes until cooked.
  5. Serve with freshly diced coriander.

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