Cauliflower-Potato Red Lentil Curry

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.

Course Dinner, Lunch

Cuisine American, Indian

Diet Vegan, Vegetarian

Keyword Cauliflower Curry, Gluten Free Red Lentil Curry, Potato Curry

Total Time 40

Servings Servings

Calories 362kcal

Author Traci York

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

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.

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