Hearty, rich and delicious, Cauliflower-Potato Red Lentil Curry comes together with ease. This recipe features tender cauliflower, hearty potatoes, tomatoes, Indian inspired spices in a rich tomato-coconut base. 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.
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
- 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
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
- Cilantro
- Jasmine Rice
- Naan
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.
Visit Fair Trade Certified™ to learn more and find Frontier Co-op on their website.
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
- Thai Peanut Noodle Salad
Cauliflower-Potato Red Lentil Curry
Ingredients
- 2 Tbs Coconut Oil, virgin, unrefined or olive oil
- 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.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
We really enjoyed this recipe a lot.
I found that I did have to add more water so that my potatoes would soften up (they were about a 2cm dice). I added some fresh chopped chilis and cilantro for serving along with a dollop of thick coconut cream. The little squeeze of lime to finish it off was perfect. It made enough leftovers for days!
Leftovers for daysss! Hooray! So happy to hear you enjoyed the curry, BB! Thank you for your note and sharing your tip of adding a dollop of coconut cream! SO yum!
I love your recipes ! I struggle a bit with cup conversions however. If you have anything to share that converts cups to metric weight and volumes I would really appreciate it !
Hi Cliona! Thank you for your note and sharing your thoughts! There are online converters out there, but I don’t have any I can recommend. I physically weigh and measure by volume all the ingredients in my recipes. In cooking it’s not so much of a big deal to measure by volume, but in baking, weighing ingredients is always more accurate (and I recommend using weight ingredients in any baking recipe if offered). Because volume measuring cups differ from brand to brand, there’s no real easy way to convert cups (volume) to metric weight and it be accurate. I hope this makes helps!
Thank you for this recipe! It’s absolutely delicious!! My husband said “it’s a keeper”.
I followed the recipe exactly as written, but added a bag of frozen peas too…yum!
Hi Karen! Thank you for your note and giving the recipe a go! I’m so happy to hear y’all enjoyed it. I looove the addition of peas! Thank you for sharing your tip,
I just made this last night and it was absolutely delicious! I loved the red potatoes for a change; most recipes call for sweet potatoes. Thank you for a terrific easy recipe!
Hi Susan! Thank you for your note and giving the recipe a go! This is one of my GO-TO recipes in the cooler/cold months of the year. We love it! So happy you’re enjoying it too!
Delicious! Just the right amount of heat. My husband’s comment “You can make this again.” 😊 As we work toward a full vegetarian diet I am thankful to have found Vanilla and Bean. So many wonderful recipes that are now on regular rotation for us. Thank you Tracey.
Oops, sorry for the incorrect spelling of your name. Thanks Traci!
Hi Victoria! Thank you for your kind words and rating the recipe! SO happy to hear you two enjoyed the the curry! This is one of my favorites too :D
This 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!!
Hi 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.
I 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 .
Hi 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!
This is my new favorite! So delicious and cozy. I’m about to take a bowl of leftovers to a sick neighbor.
Hey Shasta…. oh that is so kind of you! Certainly this will help them heal. What a sweet idea. Thank you for your note!
This 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!
Sounds like a fantastic sub, Thomas! I hope you two enjoy the recipe and hooray for cool weather, finally, in N Texas!
The 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.
Thank 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