Roasted Cauliflower Lentil Curry
This creamy curry recipe is one of our absolute favourites. It's rich and packed full of warm, inviting spices. It's also a delicious way to use up vegetables you might have in your fridge.
Instructions
- 1
Line a baking tray and preheat the oven to 410°F (210°C).
- 2
Toss the head cauliflower (1 medium) with the vegetable oil (1 tbsp), garlic powder (1 tsp), onion powder (1 tsp), sweet paprika powder (0.5 tsp), salt (0.25 tsp) and ground black pepper (0.25 tsp) on the baking tray. Roast for 40 - 45 minutes, mixing once halfway.
- 3
Meanwhile, cook the brown rice (1 cup) according to package instructions.
- 4
Heat the vegetable oil (1 tbsp) in a large pot over medium-high heat. When hot, add the onion (1 medium) and cook until golden. Add splashes of [water] if needed to deglaze the pot.
- 5
Then add the cloves (3 garlic), curry powder (1 tbsp), garam masala (0.5 tbsp), ground turmeric (0.5 tbsp), ground cumin (1 tsp), ground coriander (1 tsp), ground cinnamon (1 tsp), and salt (1 tsp). Stir continuously to toast for 30 - 60 seconds.
- 6
Add the canned diced tomatoes (1.67 cups) and cherry tomatoes (0.75 cup). Allow to simmer for 5 minutes.
- 7
Finally, add the canned full-fat coconut milk (1.67 cups), cooked brown lentils (1.25 cups), fresh spinach (2 cups), and roasted [cauliflower]. Cook until everything is heated through, about 5 minutes.
- 8
Serve with [brown rice] or [vegan naan], and enjoy!
Nutrition Facts
Per portion