Cauliflower and Lentil Coconut Curry

I was blown away by the flavor of this dish–really unique.  I was expecting my typical Indian dish flavors, but instead, it’s sweet from the honey and coconut milk but finishes with heat in the back of your mouth.  It’s really good!  The heat doesn’t assail you from the start, so I can handle it.

This recipe is adapted from Sweet Sugar Bean.

Cauliflower and Lentil Coconut Curry
Cauliflower and Lentil Coconut Curry
Serves: 6-8
  • 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.

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