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Cauliflower and lentil curry

Wholesome, hearty and easy

cooking time:30mins difficulty: easy serves: 4



1 ½ cups water

2/3 cup red lentils 


2tbsp of coconut oil or water (if avoiding oil)

1 tsp whole cumin seed

1 tsp whole coriander seed

3 whole cardamom pods

1/2 cup sliced shallot

1 ½ Tbsp minced ginger

1 serrano pepper, minced (seeds remove to avoid heat)

2 cloves garlic, minced

1 cup chopped cauliflower

1 cup chopped red bell pepper

1 ½ cups  of chopped golden potato or sweet potato 

1 tsp curry powder

400ml tin of chopped tomatoes

1 ½ cups vegetable broth

2 Tbsp soy sauce

1 Tbsp maple syrup

1/2 cup full-fat coconut milk 

Salt and pepper to taste


1. Bring water to a boil over high heat. Once boiling, add lentils, bring back to a gentle boil, then reduce heat to a simmer and cook uncovered until tender (about 10 minutes).

2. Drain the lentils and set them aside.

3. In the meantime, heat a large rimmed skillet or pot over medium heat. Once hot, add oil (or water), cumin seed, coriander seed, and cardamom pods. Cook for 30 seconds to 1 minute, or until fragrant, stirring constantly.

4. Add the shallots, ginger, and serrano pepper and stir. Sauté for 3 minutes, stirring occasionally. Then add garlic and stir once more.

5. Add cauliflower, red bell pepper, potato, curry powder, and salt and stir. Cook for 4 minutes, stirring occasionally.

6. Add the tomatoes in a food processor and blend them until you have a nice puree texture. Then, add them to the pan, also add vegetable broth and bring to a simmer over medium heat. Cover and cook for 10 minutes or until potatoes are tender.

7. Add cooked drained lentils, soy sauce, maple syrup and coconut milk and stir. Bring back to a simmer and cook for a few minutes to let the flavors meld.

8. Taste and adjust flavors as needed.


The full-fat coconut milk can be substituted by light coconut milk or non-dairy milk.

For optional toppings you could use rice or quinoa, coriander and lime.

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