Course Entrees
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegan, Vegetarian

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Cauliflower Red Lentil Curry

Prep Time 10 minutes
Cook Time 35 minutes


  • 2 tbsp coconut oil, or ghee
  • 1 onion, yellow; diced
  • 4 cloves garlic, diced
  • 1 inch piece ginger, fresh; peeled and diced
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • 1/3 cup lentils, red
  • 4 cups cauliflower, chopped into florets
  • 1 medium sweet potato, peeled and cubed
  • 1 15 oz can coconut milk
  • 1 28 oz can tomatoes, diced, with juices
  • 1/2 tsp sea salt
  • 1/2 tsp pepper, black
  • 1/4 cup cilantro, chopped (for serving)
  • 1 cup quinoa, cooked (for serving)


  • Add coconut oil or ghee to a large pot over medium heat.
  • Add onion, garlic, and ginger and sauté for 5-7 minutes, or until fragrant.
  • Stir in curry powder and garam masala powder and cook in oil for 1-2 minutes.
  • Add in the remainder of the ingredients (red lentils, cauliflower florets, sweet potato, coconut milk, diced tomatoes, sea salt, and black pepper. Bring mixture to a boil, reduce heat, cover, and simmer for 30-35 minutes, or until curry has thickened slightly and cauliflower and sweet potato are tender.
  • Serve curry with quinoa and garnish with cilantro. Enjoy!