Hearty, rich and nourishing, Cauliflower-Potato Red Lentil Curry comes together with ease. Simple enough for a weeknight meal, it’s freezer friendly too. vegan + gluten free | vegetarian recipes | Dinner | Freezer Friendly
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Cauliflower-Potato Red Lentil Curry

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. 
Course Dinner, Lunch
Cuisine American, Indian
Keyword Cauliflower Curry, Gluten Free Red Lentil Curry, Potato Curry
Total Time 40 minutes
Servings 5 Servings
Calories 362kcal
Author Traci York | Vanilla And Bean

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. 

Notes

Like things a bit more spicy? 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. 
Serve this cauliflower curry with side favorites like white Basmati or Jasmine rice and naan or pita bread.

Nutrition

Calories: 362kcal | Carbohydrates: 35g | Protein: 10g | Fat: 23g | Saturated Fat: 19g | Sodium: 292mg | Potassium: 1258mg | Fiber: 10g | Sugar: 7g | Vitamin A: 535IU | Vitamin C: 67.9mg | Calcium: 130mg | Iron: 8.4mg