Cauliflower & Red Lentil Curry Recipe

Name: Cauliflower & Red Lentil Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup red lentil; 1 tablespoon cumin seed; 1 small onion, chopped; 2 teaspoons Madras curry powder; 1/2 teaspoon salt; 1/4 teaspoon turmeric; 4 plum tomatoes, chopped; 4 cups cauliflower florets; 1 chili pepper, halved; 1 teaspoon vegetable oil; 1 tablespoon cumin seed; 3 garlic cloves, minced; 2 teaspoons minced fresh ginger; 1/4 teaspoon cayenne pepper; 2 tablespoons fresh lemon juice; 1 tablespoon chopped fresh cilantro; 1 teaspoon sugar

Servings: persons

1/2 cup red lentil
1 tablespoon cumin seed
1 small onion, chopped
2 teaspoons Madras curry powder
1/2 teaspoon salt
1/4 teaspoon turmeric
4 plum tomatoes, chopped
4 cups cauliflower florets
1 chili pepper, halved
1 teaspoon vegetable oil
1 tablespoon cumin seed
3 garlic cloves, minced
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh cilantro
1 teaspoon sugar

1
In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric and 2 cups of water. Bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes.
2
Add tomatoes,cauliflower, and chili and simmer, covered, until the cauliflower is tender, aprox 8 to 10 minutes. Then remove from heat.
3
Heat oil in a small pan over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger. Continue to saute until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro and sugar. Taste and adjust seasonings with additional salt and cayenne.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup red lentil, 1 tablespoon cumin seed, 1 small onion, chopped, 2 teaspoons Madras curry powder, and more.

Yes, Cauliflower & Red Lentil Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower & Red Lentil Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions