Cauliflower Lentil Curry with Coconut Sauce
Experience comfort in every bite with this wholesome dish! Caramelized roasted cauliflower combines with creamy coconut tomato sauce and protein-rich lentils, making a meal that’s indulgent, healthy, and packed with bold spices. Serve with rice or naan for a complete, satisfying experience.
Spice Blend: ¾ tsp turmeric, 1 tsp cumin, ½ tsp chili, ½ tsp coriander, ¼ tsp cinnamon, ¼ tsp fenugreek, ¼ tsp fennel seeds.
Main Dish: 1 medium cauliflower (6-7 cups), 4 tbsp olive oil, 1 large shallot, 2-inch ginger, 3 garlic cloves, ½ cup red lentils, 1 cup crushed tomatoes, 1 cup coconut milk, 3 cups vegetable stock, 1 tbsp lime juice, cilantro, nigella seeds, salt, pepper.
Directions:
1. Preheat oven to 425°F. Prepare spice blend.
2. Toss cauliflower with 2 tbsp oil, spices, and salt. Roast for 40 minutes.
3. Sauté shallots, ginger, garlic, and remaining spices.
4. Add lentils, tomatoes, coconut milk, and stock. Simmer for 25 minutes.
5. Blend sauce (optional). Mix with roasted cauliflower and garnish.
Prep Time: 65 mins
Kcal: ~300/serving