Roasted Cauliflower and Red Lentil Curry

Today on the Takrecipe website, we’re diving into a hearty and flavorful dish that brings together the rich earthiness of roasted cauliflower with the creamy texture of red lentils, all enveloped in a vibrant curry sauce. This Roasted Cauliflower and Red Lentil Curry is a satisfying vegetarian meal that’s perfect for a cozy dinner or meal prep for the week. Its balance of spices and wholesome ingredients make it not just nourishing but also incredibly delicious.

Ingredients (Serves 4)

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 cup red lentils, rinsed
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 can (400 ml) coconut milk
• 2 cups vegetable broth
• 1 tablespoon tomato paste
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan (for serving)

Instructions

Step 1: Roast the Cauliflower

Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25–30 minutes, flipping halfway through, until golden brown and slightly crispy on the edges. Set aside when done.

Step 2: Sauté the Aromatics

While the cauliflower roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5–7 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.

Step 3: Build the Flavor Base

Sprinkle in the curry powder, cumin, turmeric, and cayenne pepper if using. Stir for 30 seconds to toast the spices. Add the tomato paste and cook, stirring constantly, for 1–2 minutes until the paste darkens slightly and blends with the spices.

Step 4: Simmer the Lentils

Pour in the rinsed red lentils, coconut milk, and vegetable broth. Stir everything together and bring to a gentle boil. Reduce the heat to low and let it simmer uncovered for about 20–25 minutes, or until the lentils are soft and the curry thickens. Stir occasionally to prevent sticking.

Step 5: Combine and Serve

Once the lentils are cooked, add the roasted cauliflower into the pot. Stir gently to combine, allowing the flavors to meld for a few minutes. Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh cilantro, alongside rice or warm naan bread.

Tip 1: Roast for Flavor

🟢 Roasting the cauliflower enhances its nutty flavor and gives the curry a delightful texture contrast.

Tip 2: Adjust Spice to Taste

🟢 If you’re sensitive to heat, skip the cayenne or use sweet paprika for color without the spice.

Tip 3: Use Full-Fat Coconut Milk

🟢 For the richest, creamiest curry, go for full-fat coconut milk instead of light versions.

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