Hearty, rich and nourishing, Cauliflower-Potato Red Lentil Curry comes together with ease. Simple enough for a weeknight vegan or gluten-free meal, this Red Lentil Curry is freezer friendly too.
Disclosure: This post is sponsored by Frontier Co-Op. All opinions are my own.
Why this Recipe Works
Good potato 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.
Cauliflower Potato Red Lentil Curry is inspired by a dish I had in Seattle. It’s based on my interpretation of the 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 curry nevertheless.
And if you like this recipe, you’ll love my Thai Red Curry with Eggplant and Sweet Peppers!
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 this Recipe:
- Coconut Oil
- Onion
- Fresh Garlic
- Ground Ginger
- Garam Masala
- Chili Powder
- Red Pepper Flakes
- Can of Diced Tomatoes
- Red Lentils
- Cauliflower
- Red Potatoes
- Coconut Milk
- Sea Salt
How to Make Cauliflower-Potato Red Lentil Curry:
- First, saute the onions then add the garlic and stir until fragrant. Sprinkle in the ginger, garam masala, chili powder, and red pepper flakes and stir for about one minute until the onions are coated.
- Deglaze the pan with the tomatoes and all their juices. 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 Red Lentil Curry With:
- A little Tamari and Lime Juice
- Cilantro
- Jasmine Rice
- Naan
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 cauliflower curry with side favorites like white Basmati or Jasmine rice and naan or pita bread.
Visit Fair Trade Certified™ to learn more and find Frontier Co-op on their website, on Instagram, Twitter, and Facebook. Be sure to show how you #CookWithPurpose with #FairTradeDifference on social!
Did you make and love this recipe? Give your review below! And make sure to share your creations by tagging me on Instagram!
Cauliflower-Potato Red Lentil Curry
Ingredients
- 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
Serve With:
- Tamari, Cilantro, Jasmine Rice, Naan, Lime Wedges
Instructions
- 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.
lauren says
May 10, 2019 at 10:21 amThis is so delicious!! We’ve been eating almost exclusively vegetarian in our house since December and I’ve been collecting many new recipes. This has been my favorite lentil recipe so far!
One problem I am having when I cook this is that the potatoes don’t soften, even after 40 minutes on the stove! Maybe I’m not adding enough liquid (I add a significantly higher amount of lentils due to the diet I’m following that calls for more protein, and I do add more tomatoes/juice + water). Do you ever have an issue with the potatoes not cooking? The cauliflower cooks just fine & I’m dicing my potatoes about a half inch dice.
Thank you for this recipe!!
Traci says
May 10, 2019 at 10:59 amHi Lauren! So happy to hear you’re enjoying the recipe! Thank you for coming back and leaving a note :D The flavors are so nice in this one. I’ve not had any trouble with the potatoes cooking… Perhaps next time either add more water (and more spice) or cut the potatoes even smaller.
Brigitte says
June 11, 2018 at 3:28 pmI just made this dish today!!! It is so freaking good , I had 2/3 of 28 oz tomato basil leftover sauce I filled it with water gave it a shake sauteed all the veggies but used 3 diced sweet potatoes and fresh diced ginger a good 2 inches and 3/4 of the garlic head I like a lot of garlic . Cooked it like the instructions . Added my coconut milk cooked it for maybe 3 more minutes turned it off left it on the stove . I served it with my basmati rice . It’s the first time I like a vegan dish I cook a lot of different ones but his is really good I think the sauce either a marinara or like mine basil gave it a lot of taste instead of plain whole tomatoes . You really need to dilute the sauce a little bit . Otherwise it would be too thick . Next time I will add 2 tsp garam Masala . I like sweet potatoes it has a better nutrition . Well thanks for a very versatile dish . The chili spice was perfect .
Traci says
June 11, 2018 at 3:46 pmHi Brigitte, thank you for your note and sharing your modifications! The sweet potato sounds so fabulous! I love bold flavors spices give to food (as well as roots like ginger and garlic). So happy to hear you enjoyed the recipe!
Shasta says
December 9, 2017 at 6:06 amThis is my new favorite! So delicious and cozy. I’m about to take a bowl of leftovers to a sick neighbor.
Traci says
December 9, 2017 at 6:16 amHey Shasta…. oh that is so kind of you! Certainly this will help them heal. What a sweet idea. Thank you for your note!
Thomas M. says
December 1, 2017 at 5:32 amThis looks like another winner, but since my SO is not partial to Indian curry I’ll substitute some Thai red curry paste for the garam masala and chili powder. Can’t wait to try it. It’s turned cooler this week (finally!) in N. Texas so we can use some warm goodness in our tums. Thank you!
Traci says
December 3, 2017 at 1:18 pmSounds like a fantastic sub, Thomas! I hope you two enjoy the recipe and hooray for cool weather, finally, in N Texas!
lindsay Cotter says
November 5, 2017 at 1:08 pmI love Frontier co-op! they have some amazing spices, especially soothing spices. I love using them in stews and Traci, this one is divine. I bet it warms the body and soul.
Traci says
November 8, 2017 at 9:25 amI”m with you Lindsay! Just opening a jar of spice is so inspiring! xo
Agness of Run Agness Run says
November 2, 2017 at 4:28 amYummy! This curry recipe seems so finger-licking, Traci! I really can’t wait to give it a try. Can I use fresh ginger instead of ground?
Traci says
November 3, 2017 at 9:24 pmHi Agness! Of course! I’d use about a Tbs of microplaned ginger. I hope you enjoy the recipe!
Asha Shivakumar says
October 25, 2017 at 2:09 pmThat is the sweetest thing Traci. I am in love with this curry, looks so rich, so vibrant and full of yumminess. You truly have done so well and I wish I could have some right now. Spices are such precious things, they really do make a dish.
I always love supporting local and organic, the little we can do.
Lots of love to you.
xoxo
Traci says
November 3, 2017 at 9:24 pmThank you Asha… you inspire me always! Thank you for your kind words. xo
Sarah @ Making Thyme for Health says
October 23, 2017 at 8:01 pmI can’t imagine cooking without spices. They make life so much better, haha! This curry looks so comforting and hearty. I can see why it’s your go-to!
Traci says
October 27, 2017 at 11:39 amOMGeee totally! And they just open up a whole new world of flavor combinations… My spice drawer is kinda like my Dr. Bonners lip balm… no one better touch it! hehe
Amisha says
October 23, 2017 at 8:36 amTraci, I love your recipe here. Its a one pot wonder with vegetables and lentils, making it a complete wholesome meal especially for a vegetarian. Beautiful shots as always! I am all for Fair Trade too, so important in this day and age, especially when we are striving for fairness, and good quality products!
Traci says
October 27, 2017 at 11:38 amThaank you Amisha!! Hooray for fair trade ! It just becomes a habit, like buying organic or taking your grocery bags into the store.
Geraldine | Green Valley Kitchen says
October 21, 2017 at 5:46 pmI don’t make curry enough, Traci – so this dish is totally inspiring me to get my act together. Love the lentils and cauliflower and of course all the warming spices. I definitely try to shop organic but don’t think about fair trade enough – need to work on that. Thanks for this gorgeous recipe!
Traci says
October 27, 2017 at 11:37 amI think just being mindful and looking for the fair trade label when shopping… I still am getting used to it. I wen’t through the same thing with organic – having to remind myself to look for it! I think you’ll enjoy this Geraldine! It freezes well too ;) !!
Liz says
October 21, 2017 at 5:11 amTraci, this recipe looks so comforting and cozy— perfect for these chilly evenings! I love a good, simple curry, and this looks totally up my alley! Thanks so much for sharing!
Traci says
October 27, 2017 at 11:35 amThank you so much Liz! It’s such a comforting dish… rich, hearty and stick to your ribs kinda recipe. I hope you enjoy the recipe, Liz!
4waystoyummy says
October 20, 2017 at 8:56 amWhat isn’t more delicious with coconut milk? I will try this recipe for sure! My favorite new way to have cauliflower is roasted with sriracha and maple syrup, if you haven’t tried you simply should. It’s that good. I have been making scrap apple cider and applesauce but I too have my eye on some kind of apple bread/kuchen. I am trying the new IP recipe I found posted because it looks amazing but more healthy than other versions I have seen. Maybe you will want to take a look? It’s from the ministryofcurry blog. How fitting with your post! Keep em coming, Traci!
Traci says
October 24, 2017 at 10:56 amI’m SO with you! Coconut milk is so rich and satisfying! Roasted cauli with srirach and maple? Now that sounds fabulous… I will try it! I’m already thinking of things to eat with it.. how about some noodles? I’ll have to take a look at ministryofcurry… thanks for sharing your tips!
deborah bernstein says
October 20, 2017 at 6:21 amWe are eating so much cauliflower, picking our own (purple) at a local farm.! Local and organic forat, then fair trade when purchasing far flung ingredients. Such mindful purchasing is so vital!💜💜
Traci says
October 24, 2017 at 10:54 amhehe… I’m SO with you, Deb! Good thing I love it so much… the farm has such an abundance of it! xo
Laura says
October 20, 2017 at 5:18 amThe recipe looks wonderful. I love cauliflower and am always looking for interesting recipes for it. I like the fact that you use Frontier Coop and fair trade products. I am a member of a natural foods coop and we by from Frontier monthly.
Traci says
October 20, 2017 at 5:37 amThank you Laura! I love cauliflower as well… it’s versatile and I love it’s mild, sweet flavor. Hooray for your natural foods coop and Frontier! No doubt you are familiar with their high quality. I hope you enjoy the recipe :D
Liz @ Floating Kitchen says
October 20, 2017 at 3:44 amThis looks wonderful, Traci! Like a big hug! And I just picked up two big heads of cauliflower from the farm yesterday. Guess I need to make this one this weekend! :-). I will look for these spices, too. You’re right – I often don’t think about farming as it relates to spices. Need to be more conscientious about that! Happy Friday!
Traci says
October 20, 2017 at 5:35 amOh I love that comparison, Liz! A big hug (so needed right now)… thank you for that! I don’t know what happened, but somehow I ended up with two huge heads of cauli in the fridge… they’re SO big, may as well be four! Rob brought one home from the farm when he stopped by.. (much preferred to flowers) and it is GIANT! I’m eating everything cauli and have more to go LOL! Right? It’s easy to forget that spices are farmed too… I just learned that most vanilla is hand pollinated! OMG!
Alexandra | Occasionally Eggs says
October 20, 2017 at 2:07 amYes, yes, yes! We always choose fair trade and organic! Even though our budget is small, I think it’s so important to support workers and those are both so important in ensuring that they’re treated well. Looks like a really delicious, comforting curry, can’t wait to try. I think Graham would love it too (potatoes and cauliflower?!) and it’s really a perfect cold-weather meal.
Traci says
October 20, 2017 at 5:30 amHooray! Priorities, right? I’d much rather have fair trade and organic spices in my pantry than say, a new bag, sweater or otherwise. Rob loves this recipe… so I’m thinking Graham may as well… there’s nothing fussy about it and the spices are just SO nice. Very balanced and comforting. xo
Luci's Morsels says
October 19, 2017 at 7:35 pmI love how veggie heavy this dish is! Curry is such a delicious and healthy way to incorporate a variety of ingredients into a filling meal!
Traci says
October 20, 2017 at 5:27 amSo much like curry, right? You can really pack in the veggies! Thank you Luci!
Mary Ann | The Beach House Kitchen says
October 19, 2017 at 6:26 pmI’m always looking for new cauliflower dishes Traci and this one sounds right up my alley. I love Indian spices and so does Tom. Such a warm, comforting dish, and your recipe looks so nice and easy too! Can’t wait to try it,
Traci says
October 20, 2017 at 5:27 amI’m SO with you, Mary Ann. I find I lean on cauliflower a lot because it’s so darn versatile… like curry! I hope you two enjoy it (Rob loves this one too.. so I’m thinking Tom just might as well!) ;)