Creamy Vegan Roasted Cauliflower & Lentil Curry – High Protien
If you’re on the lookout for a hearty, flavorful curry that’s both nutritious and satisfying, you’re in the right place. My Creamy Vegan Roasted Cauliflower & Lentil Curry is a perfect blend of tender roasted cauliflower, protein-packed lentils, and a rich, aromatic sauce that warms the soul. Whether you’re a seasoned vegan or just exploring plant-based meals, this curry is sure to become a staple in your kitchen. Let’s dive into this delicious, easy-to-make recipe that’s perfect for cozy dinners or meal prepping for the week ahead!
Creamy Vegan Roasted Cauliflower & Lentil Curry – High Protien
Ingredients
- For the Roasted Cauliflower:
- 1 large head of cauliflower cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- For the Curry:
- 1 tablespoon coconut oil or preferred cooking oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- ½ teaspoon cayenne pepper optional, for heat
- 1 can 14 oz diced tomatoes
- 1 can 14 oz coconut milk (full-fat for creaminess)
- 1 cup dried green or brown lentils rinsed
- 3 cups vegetable broth
- 1 tablespoon soy sauce or tamari for gluten-free
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh cilantro chopped for garnish
- Optional Add-Ins:
- Spinach or kale add in the last 5 minutes of cooking
- Chopped bell peppers roasted or sautéed
- Sweet potatoes or carrots roasted with the cauliflower
Instructions
- Roast the Cauliflower:
- Preheat Oven: Preheat to 425°F (220°C).
- Season & Roast: Toss cauliflower with olive oil, cumin, paprika, salt, and pepper. Roast on a baking sheet for 25-30 minutes until golden and tender, stirring halfway through.
- Prepare the Curry Base:
- Heat Oil: In a large pot, melt coconut oil over medium heat.
- Sauté Aromatics: Add onion, sauté 5 minutes until soft. Add garlic and ginger, cook another minute.
- Spice It Up: Add coriander, cumin, turmeric, garam masala, and cayenne. Stir for 1 minute to release flavors.
- Build the Curry:
- Add Tomatoes & Coconut Milk: Stir in diced tomatoes and coconut milk.
- Incorporate Lentils & Broth: Add rinsed lentils and vegetable broth. Bring to a boil, then simmer uncovered for 25-30 minutes until lentils are tender.
- Final Touches:
- Add Cauliflower: Stir in roasted cauliflower.
- Season & Balance: Add soy sauce, lemon juice, salt, and pepper. Taste and adjust seasoning.
- Optional Greens: Add spinach or kale, cooking until wilted.
- Serve:
- Garnish: Serve over rice, quinoa, or with naan. Garnish with cilantro.
Notes
Tips for Perfection:
- Rinse Lentils: Always rinse lentils before cooking to remove debris.
- Add Veggies: Roast sweet potatoes or carrots alongside the cauliflower for extra flavor.
- Storage: Store in the fridge for up to 5 days or freeze for up to 3 months.
