Hearty, rich and nourishing, Cauliflower-Potato Red Lentil Curry comes together with ease. Simple enough for a weeknight meal this lentil cauliflower curry is freezer friendly, vegetarian, vegan and gluten free. | Disclosure: This post is sponsored by Frontier Co-Op.
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An Old Friend
Good curry is like an old friend; reliable, flexible and easy to lean on. It’s essential in any cooks repertoire, and I turn to it often. I lean on its basics and adapt the ingredients and flavors to mirror the season’s freshest veggies or whatever I have on hand in the fridge.
Curry is a general term for recipes originating from India. It can take on a variety of spices but traditionally the combination of spices and herbs is a reflection of regional and/or cultural tradition.
Potato and Cauliflower Curry is inspired by a dish I had in Seattle. It’s based on my interpretation of aloo gobi masala and a recipe I adapted from Asha’s blog, but have tweaked the recipe to include red lentils, and spices and herbs. It’s far from authentic, but we love this cauliflower and lentil curry nevertheless.
The Right Spices Make all the Difference
Spices are like an old friend too. It’s these spices that make cooking pleasurable and rewarding frequently inspiring new ideas, like this cauliflower curry. It’s easy to forget that a farmer nurtures each individual spice, as most of the spices I enjoy are grown far away from where I live and they’re just always there, in the store, ready for me to buy.
Frontier Co-Op offers a collection of warming spices like their Certified Organic and Fair Trade Ground Ginger, a perfect dried and ground root veggie in this potato curry.
Support Fair Trade Certified
Another reason to use Frontier Co-op is for their support of Fair Trade products. Fair Trade Certified is a socially responsible organization that believes in the idea that the products we buy and sell are connected to people, their families, community, and the environment. Something I stand behind as well.
What You’ll Need to Make Cauliflower and Lentil Curry
Pantry staples and fresh veggies bring this curry together with ease and all in one pot! Here’s what you’ll need (see recipe card for details):
- Coconut Oil
- Fresh Garlic
- Ground Ginger
- Garam Masala
- Chili Powder
- Red Pepper Flakes
- Can of Diced Tomatoes
- Red Lentils
- Red Potatoes
- Coconut Milk
- Sea Salt
Quick Guide: How to Make Potato and Cauliflower Curry
Use your largest Dutch oven or soup pot to make the curry as you’ll need a bit of room for all those veggies. In summary, here’s how to make it (see recipe card for details):
- First, saute the onions then add the garlic and stir until fragrant.
- Second, sprinkle in the ginger, garam masala, chili powder, and red pepper flakes and stir for about one minute until the onions are coated.
- Third, deglaze the pan with the tomatoes and all their juices.
- Next, stir in the lentils, potatoes, and cauliflower. Bring to a simmer, turn the heat to low and cover. Cook on low (covered) for about 25 minutes.
- Last, stir in the coconut milk and sprinkle with sea salt.
Share Cauliflower and Lentil Curry With
- A little Tamari and Lime Juice
- Jasmine Rice
RELATED: If you like this recipe, you’ll love my Thai Red Curry with Eggplant and Sweet Peppers!
A Few Recipe Notes
- Like things a bit spicier? I add 1/4 tsp of red pepper flakes and this suits my spicy nature. But feel free to increase it by another 1/4 tsp. Fair warning – it’s spicy!
- Freezer friendly? Yes, please! Allow to cool completely, then store in a lidded container, in the freezer for about two weeks. Thaw in the refrigerator overnight and gently reheat on stovetop.
- Share this potato and cauliflower curry with side favorites like white Basmati or Jasmine rice and naan or pita bread.
- If unable to get your hands on ground ginger, feel free to sub 1 Tbs of fresh grated ginger.
More International Inspired Recipes
- Thai Mushroom Pumpkin Curry
- Thai Vegetable Fried Rice
- Red Lentil Masoor Dal (Spicy Red Lentils)
- Chana Dal with Cauliflower, Cashews and Coconut Milk
- Speedy Tofu Teriyaki Bowls
- Thai Peanut Noodle Salad
Cauliflower-Potato Red Lentil Curry Recipe
- 2 Tbs Coconut Oil virgin, unrefined
- 1 1/4 C (185g) Onion medium dice
- 4 Large Cloves of Garlic grated on a micorplane (about 2 Tbs)
- 3/4 tsp Ginger ground
- 1 tsp Garam Masala ground
- 2 tsp Chili Powder
- 1/4 tsp Red Pepper Flakes
- 28oz (794g) Can of Diced Tomatoes + its juices (one large can)
- 1/3 C (95g) Red Lentils
- 4 C (450g) Cauliflower cut into bite-size pieces (about 1 medium head)
- 2 C (270g) Potatoes red, cut into bite-size pieces (about 2 medium)
- 13.6 oz (385g) Coconut Milk full fat (one can)
- 1 1/4 tsp Fine Sea Salt adjust to taste
- Tamari, Cilantro, Jasmine Rice, Naan, Lime Wedges
- In a saucepan or Dutch oven, add the coconut oil and bring to a shimmer. Add the onions and saute on medium-low for about 7-8 minutes or until the onions are slightly tender.
- Add the garlic and push it around the pan until fragrant, about 30 seconds (it burns easily so be sure to keep an eye on it!). Sprinkle in the ginger, garam masala, chili powder, and red pepper flakes. Stir for about 1 minute until the onions are coated and spices are fragrant. Deglaze the pan with the tomatoes and all its juices. Stir to incorporate, then add the lentils, potatoes, and cauliflower. Stir. The mixture will seem dry at this point, but it will cook down. Bring to a simmer, turn heat to low and put a lid on the pot. Cook on low, covered, for about 25 minutes or until the potatoes are fork tender. Stir occasionally.
- Stir in coconut milk and sprinkle in the sea salt. Warm through for a few minutes. Adjust salt as needed. A few sprinkles of Tamari and lime juice are quite nice. Sprinkle with chopped cilantro and serve family style with rice and naan.
- Store in a covered container, in the refrigerator for up to three days or in the freezer (with or without rice) for up to two weeks.