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Dinner recipe · from the recipe book

Brown Lentil and Roasted Cauliflower Coconut Curry

Earthy brown lentils simmered in a creamy coconut-tomato sauce with ginger and warm spices, topped with charred cauliflower and fresh cilantro over fluffy rice.

Brown Lentil and Roasted Cauliflower Coconut Curry

Ingredients

  • 1 cup200 gBrown or green lentils, dryrinsed
  • 4⅔ cups florets500 gCauliflowercut into small florets
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2 tbsp28 gCanola oil
  • 1½ tbsp8 gCurry powder
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGround turmeric
  • 14 oz400 gDiced tomatoes, canned
  • 1 cup200 gCoconut milk, cannedstirred well
  • 4¾ cups1,150 gWater
  • 4 cups loosely packed120 gBaby spinach
  • 1 cup200 gLong-grain white rice, dryrinsed
  • ¾ tsp5 gSalt
  • ½ lime, juiced20 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare all the vegetables first: chop the onion, mince the garlic, grate the ginger, cut the cauliflower into florets and chop the cilantro.
  2. Start the rice: in a small saucepan, bring the rice and 350 g of the water to a boil, cover, reduce to low and cook 15 minutes, then rest off the heat, covered.
  3. Heat half of the canola oil in a large pot or Dutch oven over medium-high heat. Add the cauliflower in one layer and cook without stirring for 4 minutes until charred in spots, then stir and cook 3 minutes more. Remove the cauliflower to a plate.
  4. Lower the heat to medium and add the remaining half of the canola oil. Add the onion and cook 6 minutes until soft and golden.
  5. Stir in the garlic and ginger and cook 1 minute, then add the curry powder, cumin and turmeric and stir 30 seconds until fragrant.
  6. Add the lentils, the tomatoes-canned with their juice, the remaining 800 g of water and half of the salt. Bring to a boil, cover partly and simmer 20 minutes, stirring now and then.
  7. Stir in the coconut milk and the browned cauliflower and simmer uncovered 10 minutes, until the lentils are tender and the cauliflower is just soft.
  8. Stir in the spinach until wilted, then add the lime juice and the remaining half of the salt.
  9. Fluff the rice and serve it in bowls topped with the curry and the cilantro.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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