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Lunch recipe · from the recipe book

Roasted Pepper Coconut Cauliflower and Lentil Stew

A velvety, gently spiced roasted red pepper and coconut broth with tender cauliflower, red lentils and broccoli, brightened with lime and cilantro.

Roasted Pepper Coconut Cauliflower and Lentil Stew

Ingredients

  • 4 medium480 gRed bell pepperseeded and quartered
  • 4⅔ cups florets500 gCauliflowercut into bite-size florets
  • 2 tbsp27 gOlive oildivided
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp8 gCurry powder
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 cup200 gRed lentils, dryrinsed
  • 3¼ cups720 gVegetable broth
  • 1 cup240 gCoconut milk, cannedstirred well
  • 2¼ cups florets200 gBroccolicut into small florets
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. Toss the bell-pepper-red quarters with one third of the olive oil on one pan, skin side up. Toss the cauliflower florets with another third of the olive oil on the second pan.
  3. Roast both pans for 25 minutes, until the pepper skins are blistered and the cauliflower is golden at the edges.
  4. While they roast, heat the remaining third of the olive oil in a large pot over medium heat. Add the onion and cook 6 minutes until soft, then stir in the garlic and ginger for 1 minute.
  5. Stir the curry powder, cumin and smoked paprika into the onion for 30 seconds, then add the red lentils and vegetable broth. Bring to a boil, cover and simmer 15 minutes, until the lentils are soft.
  6. Peel off any loose pepper skins, then blend the roasted bell-pepper-red with the coconut milk until smooth.
  7. Stir the pepper-coconut purée into the lentils, add the roasted cauliflower and the broccoli, and simmer uncovered 6 to 8 minutes, until the broccoli is tender and the stew is thick.
  8. Season the stew with the salt and black pepper, then stir in the lime juice.
  9. Ladle into bowls and top with the cilantro.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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

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