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Recipes || Cauliflower Lentil Curry

Another week gone by, another work-week completely meat-free. Eating vegetarian on weekdays and only eating meat on the weekends, isn’t proving as challenging as we thought it would be. (Nor have we gone meat crazy on the weekends either!) Since it’s just the two of us, this dish made loads and we had already prepared lunches for several days afterward. 

So here’s a recipe for cauliflower lentil curry. The cauliflower is in small rice sized pieces, so you won’t even notice that you aren’t eating rice at all with this dish. Delicious, rice free and vegetarian? Win, win! 
lentils

Cauliflower Lentil Curry
Serves 6
Print
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
2283 calories
379 g
0 g
38 g
124 g
4 g
2733 g
3227 g
74 g
0 g
30 g
Nutrition Facts
Serving Size
2733g
Servings
6
Amount Per Serving
Calories 2283
Calories from Fat 332
% Daily Value *
Total Fat 38g
58%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 22g
Cholesterol 0mg
0%
Sodium 3227mg
134%
Total Carbohydrates 379g
126%
Dietary Fiber 140g
559%
Sugars 74g
Protein 124g
Vitamin A
92%
Vitamin C
821%
Calcium
53%
Iron
207%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 onion, finely chopped
  2. 4 cloves of garlic, minced
  3. 1 tablespoon of grated ginger
  4. 2 tablespoons of rapeseed oil
  5. 2 tablespoons of thai green curry paste
  6. 1/2 teaspoon of turmeric
  7. 1/2 teaspoon of curry powder
  8. 3 cups of vegetable broth + 2 cups of water
  9. 2 cups of lentils
  10. 1 head of cauliflower, blitzed in a food processor to rice size pieces
  11. 1 mango, diced small
  12. apricot jam
  13. cilantro
  14. salt and pepper, to taste
Instructions
  1. Saute the onion, garlic and ginger for about 3 minutes. Add the curry paste, turmeric, curry powder and mix altogether. Then add the broth and water, and bring the pan to a boil. Add the lentils, cover and simmer for 30-40 minutes.
  2. Stir the lentils occasionally, and add more water if you think it's necessary. Once the lentils are soft, add in the cauliflower so that it soaks up some of the flavour and juices. Cook for another 15 minutes, or until the cauliflower is tender. ( I like mine extra tender). In the last 5 minutes, stir in your diced mango.
  3. Top each bowl with a dash of salt and pepper, some apricot jam and a sprinkling of cilantro.
Notes
  1. The spicy heat of the curry mixed with the sweetness of the mango pieces and apricot jam is wonderful!
Adapted from Pinch of Yum
beta
calories
2283
fat
38g
protein
124g
carbs
379g
more
Adapted from Pinch of Yum
Rhyme & Ribbons http://rhymeandribbons.com/

green curry lentils curry lentils and cauliflower
Have you tried any rice replacements? What did you think? 

For similar recipes, check out my list of healthier cakes: 

 Have Your Cake (And Eat it Too)

by Amanda at Mode

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  • This sounds like a great vegetarian option! I think cauliflower is such an underrated vegetable – I love it! xxx

  • Yumm I do adore Cauliflower – it’s definitely the time of year for it!

  • Rachael Brennan

    I’m so in love with cauliflower at the moment. I have been trying to eat healthier so I have been using cauliflower to make mac and cheese sauces as well as bechamel in healthier lasagne. It’s the best!

    • I’ve used it as a substitute in mac cheese – it’s great! I never thought about using it in lasagne. I’ll have to give it a try! xx

  • This recipe basically has everything I love! xx