Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils
Inspired by the vibrant flavors of Southeast Asian cuisines, this vegan dish combines spice-roasted cauliflower with a creamy coconut tomato sauce infused with split red lentils. It’s a fusion of dal and coconut milk curries, offering a rich and warming meal that’s perfect for a cozy dinner. The roasted cauliflower adds a caramelized depth, while the lentils create a creamy texture in the sauce. It’s a perfect balance of spicy, savory, and slightly sweet!
¾ tsp ground turmeric
1 tsp ground cumin
½ tsp ground chillies
½ tsp ground coriander
¼ tsp ground cinnamon
¼ tsp ground fenugreek
¼ tsp fennel seeds
1 medium cauliflower (about 6-7 cups florets)
4 tbsp olive oil, divided
Sea salt & black pepper, to taste
1 large shallot, diced (about ½ cup)
2-inch piece ginger, minced
3 cloves garlic, minced
½ cup split red lentils
1 cup crushed tomatoes
1 cup full-fat coconut milk
3 cups vegetable stock
1 tbsp lime juice, plus extra for serving
Chopped cilantro for garnish
Nigella seeds for garnish
Directions:
1. Preheat oven to 425°F and roast cauliflower with olive oil, half of the spice blend, salt, and pepper for 40 minutes.
2. For the sauce, sauté shallots in oil, add spices, ginger, and garlic. Stir in lentils, tomatoes, coconut milk, and vegetable stock. Simmer until lentils are soft, about 25 minutes. Blend sauce if desired.
3. Add roasted cauliflower to sauce, stir, and simmer to combine. Garnish with cilantro, lime, and nigella seeds.
Prep Time: 60 minutes
Kcal: Approx. 250 per serving