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Dinner recipe · from the recipe book

Chickpea and Red Lentil Cauliflower Tomato Curry

A thick, gently spiced tomato curry with silky red lentils, tender cauliflower and creamy chickpeas, finished with lime and cilantro over fluffy rice.

Chickpea and Red Lentil Cauliflower Tomato Curry

Ingredients

  • 1½ tbsp20 gCanola oil
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • 1 tsp3 gGround turmeric
  • 1 tbsp6 gCurry powder
  • 2 tbsp30 gTomato paste
  • 1¾ lb800 gDiced tomatoes, canned
  • ¾ cup150 gRed lentils, dryrinsed
  • 3⅔ cups850 gWater
  • 4¼ cups florets450 gCauliflowercut into bite-size florets
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • ¾ tsp5 gSalt
  • 1 cup200 gLong-grain white rice, dryrinsed
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare first: chop the onion, mince the garlic, grate the ginger, rinse the red lentils and the rice, cut the cauliflower into florets and chop the cilantro.
  2. Cook the rice in a separate saucepan: bring the rice and 350 g of the water to a boil, cover, simmer on low for 15 minutes, then rest off the heat, covered, while the curry finishes.
  3. Heat the canola oil in a large pot over medium heat. Add the onion and cook, stirring, until soft and golden, about 8 minutes.
  4. Add the garlic and ginger and cook 1 minute. Stir in the cumin, coriander, turmeric and curry powder and cook 30 seconds until fragrant.
  5. Stir in the tomato paste and cook 1 minute, then add the canned tomatoes, the red lentils and the remaining 500 g of the water. Bring to a boil, then simmer partly covered for 10 minutes, stirring now and then.
  6. Add the cauliflower, chickpeas and salt. Simmer, covered, stirring occasionally, until the cauliflower is tender and the lentils have melted into a thick sauce, 12 to 15 minutes; add a splash of water if it gets too thick.
  7. Turn off the heat and stir in the lime juice. Fluff the rice, spoon the curry over it and scatter the cilantro on top.

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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