Cauliflower and Lentil Curry

A little spicy. A whole lot of flavor. The original recipe is drawn from one of my favorite bloggers, Pinch of Yum. I decided to tweak it a bit to add more veggies (you know me, I’m all about the veg) and some heat.

I’m slowly becoming a spicy food lover (key word being SLOWLY). I used to really hate spicy foods but my boyfriend’s love for spice has forced me to tolerate and now, start to like the heat. I wouldn’t say I actively seek out spicy foods, but I definitely don’t hate them anymore.

I’ll be honest, I was a little hesitant this dish would turn out. For some reason every curry I’ve made previous has either been amazing or absolutely awful. Surprising enough, this one is a WINNER.

I LOVE meat and although I used to be vegetarian, I strayed from my meat-free ways a long time ago. As a fellow meat-lover, I can say that this dish is anything but disappointing. Filled with lentils and chickpeas, this dish packs a bunch of protein and iron into a very affordable meal! Serve over basmati rice with a piece of Naan and oh boy, you’ve got a delicious dinner in under an hour.

But if you must add meat, chicken would pair very nicely with this dish too. Either way, I encourage you try it. Enjoy!


  • 1 1/2 cups dry lentils (cooked according to directions on package)
  • 1 large onion, diced
  • 1 tablespoon butter
  • 1 tablespoon coconut oil
  • 2 tablespoons red curry paste
  • 1 tablespoon garam masala
  • 2 teaspoons curry powder
  • 1/2 teaspoon turmeric
  • 1-2 tablespoon sugar
  • 2 teaspoons garlic, minced
  • 1 teaspoon ginger, minced
  • 1-2 pinches of cayenne pepper
  • 1/2 cup canned coconut milk*
  • 1/4 – 1/2 cup vegetable stock
  • 1 cup chickpeas, rinsed and drained
  • 2 cups cauliflower, frozen or steamed
  • 1 14 oz. can tomato puree
  • Salt to taste


  1. Cook lentils according to package. Drain if any liquid remains and set aside. TIP – Rice cookers are fast and super easy to use for cooking lentils
  2. Melt coconut oil in large pan over medium-high heat. Add onions and cook for 5-7 minutes until translucent.
  3. Add garlic and ginger. Cook for 1 minute.
  4. Add spices (garam masala, curry powder, turmeric, sugar and red curry paste). Cook until fragrant (~1 minute)
  5. Add tomato puree, vegetable stock, coconut milk, cayenne pepper and sugar. Cook for a couple minutes before adding the chickpeas and cauliflower.
  6. If the mixture is too thick, add more vegetable stock. On low heat, cook for an additional 20-30 minutes. Continue to add more stock if necessary (the mixture shouldn’t be runny but shouldn’t be as thick as a paste; imagine gravy consistency)

*Use either light or full-fat coconut milk. If using full-fat coconut milk, make sure to mix the layer of solidified coconut milk that settles on the top of the can into the rest of the liquid.