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Cauliflower and red lentil curry

Who doesn't love a delicious curry? This one is loaded with red lentils and cauliflower and it will only take 30 minutes to prepare.

Nut free, soy free | Serves 3 | MAIN



  • 2 tablespoons olive oil
  • 1/2 teaspoon of each paprika, curry and Dhow Nature Foods turmeric (10% discount code: DHOWLIKENATALI)
  • 1/3 teaspoon of each cumin, garlic granules and Dhow Nature Foods ginger (10% discount code: DHOWLIKENATALI)
  • Salt and pepper
  • 500g cauliflower, cut into pieces


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 1/2 teaspoon of each garam masala, ginger powder, curry powder and chilli flakes
  • Salt and pepper
  • 1 tablespoon tomato paste
  • 180g red split lentils
  • 400ml coconut milk (1 can)

Serve with:

  • Fresh coriander
  • Lime
  • Rice


1.Preheat the oven at 180°C.

2.In a small bowl, combine all the spices for the cauliflower with the olive oil, then add the cauliflower pieces and combine well.


3.Bake the cauliflower for 20 minutes, turning halfway through.

4.In a medium size pot, on a medium heat, sauté the onion and garlic with the olive oil until translucent.

5.Season with all the spices and deglaze the pot with splashes of water as needed (2-3 tablespoons).

6.Add the tomato paste, stir and cook for a minute.

7.Add the lentils, coconut milk. Bring to boil, lower the heat, cover and cook for 20 minutes, stirring occasionally.

8.Once the cauliflower is cooked, add it to the lentils (keep some pieces for garnish - optional).

9.Finish with some fresh coriander and a squeeze of lime.

Happy cooking everyone!


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