A vegan and gluten free creamy Asian lentil cauliflower curry is perfect for a meatless filling and budget friendly meal.
I don’t cook with cauliflower too often but when I do I always jump to my favorite cauliflower couscous with garlic and toasted almonds recipe.
Time to branch out. There have got to be other delicious ways of incorporating cauliflower into your daily meals, don’t you think?
Meet my new favorite one – creamy and satisfying Asian lentil cauliflower curry.
I browsed a few blogs online and settled on an idea for this lentil cauliflower curry. I pretty much never make or eat lentils and found so many different types of lentils at the Malaysian grocery store that I might have gone a bit overboard.
At one point my kitchen cabinets had just about every type of lentil there is – and seriously who knew there were so many? I am learning alll about the world of lentils while I’m over here! And trust me there is no shortage of information.
For this Asian lentil cauliflower curry recipe I went with the standard dried yellow lentils, not to be confused with yellow split peas – which are in fact a tad bit bigger and take longer to cook. So definitely make sure to see out yellow lentils instead of yellow split peas (which are awesome too, but not for this recipe)
You know a dish is going to be a hit when the aromas in the kitchen have you drawn to the pot and constantly walking over to check to see if it’s finally ready for a taste test, which I did about 100 times as this lentil cauliflower curry was cooking.
This easy to make vegan and gluten free Asian lentil cauliflower curry was perfectly creamy and soft, yet with a slight Asian flavor twist thanks to the curry paste, ginger and coconut milk. Serve this dish garnished with freshly chopped cilantro and a squeeze of lime juice as the finished touch!
It is definitely going to be a regular in my cauliflower cooking rotation.
Please let me know what you think of this lentil cauliflower curry in the comments below!
a vegan and gluten free lentil cauliflower curry with an Asian twist. Perfect for a meatless filling and budget friendly meal.
- 1 onion diced
- 1 tablespoon oil
- 6 cloves garlic minced
- 1 tablespoon minced ginger
- 1 teaspoon cumin powder
- 2-3 tablespoons red curry paste
- 2 1/2 cups water
- 1 cup dry yellow lentils
- 1 head cauliflower chopped into florets
- 1/2 cup coconut milk
- Fresh cilantro and diced red chili pepper for garnish
Heat pot over medium heat and add onion and oil. Cook for a few minutes until onion is translucent.
Add minced garlic and ginger, and cook until aromatic (1-2 minutes).
Add salt to taste, cumin powder, and red curry paste> Mix. Add 2.5 cups water, bring to a boil and add 1 cup dry yellow lentils. Bring to a boil, reduce heat to simmer, and cook uncovered 20-40 minutes or until lentils are almost cooked through.
Add cauliflower florets and coconut milk. Continue to cook until cauliflower is soft, a few minutes.
Serve over rice topped with fresh cilantro and diced red chili pepper.
Recipe Adapted from Pinch Of Yum
Can I use red lentils for the recipe?
Yes I’m sure red lentils would work too! Depending on how big the lentils are you might just need to adjust the cooking time.
This looks so Amazing!