Spiced Lentils With Cauliflower

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Servings: 2 Difficulty: Intermediate
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A creamy, aromatic Indian-inspired stew with tender red lentils and roasted cauliflower.
Spiced Lentils With Cauliflower recipe image

This comforting dish combines earthy red lentils with the mild sweetness of cauliflower, simmered in a rich, spiced coconut broth. The warmth of garam masala and turmeric creates a vibrant golden hue and deep flavor profile, while fresh green chilli adds a subtle kick. It’s a hearty, vegan-friendly meal that comes together quickly, making it perfect for busy weeknights. Serve over rice or with warm naan bread to soak up the delicious sauce. The texture is creamy yet substantial, offering a satisfying balance of protein and vegetables. ItâÂÂs an easy, wholesome option for those seeking plant-based comfort food without compromising on taste or nutrition.

Spiced Lentils With Cauliflower recipe image
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Spiced Lentils With Cauliflower

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 63.0

Description

This comforting dish combines earthy red lentils with the mild sweetness of cauliflower, simmered in a rich, spiced coconut broth. The warmth of garam masala and turmeric creates a vibrant golden hue and deep flavor profile, while fresh green chilli adds a subtle kick. It&# 226;ÂÂs a hearty, vegan-friendly meal that comes together quickly, making it perfect for busy weeknights. Serve over rice or with warm naan bread to soak up the delicious sauce. The texture is creamy yet substantial, offering a satisfying balance of protein and vegetables. ItâÂÂs an easy, wholesome option for those seeking plant-based comfort food without compromising on taste or nutrition.

Ingredients

Directions

  1. Rinse the red lentils thoroughly under cold water until the water runs clear.
  2. Heat a tablespoon of oil in a medium saucepan over medium heat. Add the sliced onion and cook until softened and translucent, about 5 minutes.
  3. Stir in the chopped garlic, turmeric, and garam masala, cooking for another minute until fragrant.
  4. Add the washed lentils, chopped tomato, cauliflower florets, and coconut milk to the pan. Stir well to combine.
  5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until lentils are soft and cauliflower is tender.
  6. Finely chop the green chilli and stir it into the lentil mixture just before serving. Adjust seasoning with salt to taste.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 63.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 11.2g4%
Dietary Fiber 4.5g18%
Sugars 1.5g
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer texture, use full-fat coconut milk. Light coconut milk will result in a thinner sauce.

If you prefer more heat, add the whole green chilli or increase the amount. For less spice, remove the seeds before chopping.

This dish stores well in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.

Serve with basmati rice, quinoa, or warm naan bread for a complete meal.

Keywords: lentils, cauliflower, indian, vegan, garam masala, coconut milk, curry, stew, vegetarian, turmeric, quick dinner, healthy, plant-based, comforting, spicy
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