Cauliflower and Lentil Coconut Curry
Serves: 6-8
Cauliflower and Lentil Coconut Curry
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 + ½ tbsp minced ginger
  • 2 medium carrots, sliced
  • 1 small jar mild Indian curry simmer sauce (I used Trader Joe's)
  • ¼ tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 can of diced tomatoes
  • 2 (15-oz) cans light coconut milk
  • 2 cups brown lentils, rinsed and picked through
  • 1 can of chickpeas, rinsed and drained
  • 3 tbsp honey
  • 1 small head of cauliflower, cut into florets
  • 1 medium tomato, chopped
  • 1 cup frozen peas
  1. In a large pot, saute' onion and cook until soft, a minute or two.
  2. Add the garlic and ginger, carrots, curry sauce, and spices. Stir well and cook for a couple of minutes.
  3. Stir in the diced tomatoes, coconut milk, lentils, chickpeas and honey. Bring to a boil, then reduce heat to medium low and cover.
  4. Stir every 10 minutes to make sure the lentils and chickpeas aren't sticking to the bottom. When the lentils are tender, after about 40 minutes, stir in the cauliflower, tomato, and peas.
  5. Cook just until cauliflower is soft, but not mushy. If curry is too thick at any point, thin it with vegetable broth or water.
Recipe by Super Veggie Mom at

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