Roast spiced cauliflower & lentils curry

Name: Roast spiced cauliflower & lentils curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 5 tbsp vegetable or sunflower oil; 2 large onions, finely chopped; 50 g ginger, peeled and finely chopped; 4 clove/s garlic, crushed; 2 tbsp Cooks’ Ingredients French Style Curry Powder; 1 tbsp ground turmeric; 10 Cooks' Ingredients Curry Leaves; 500 g dried red split lentils, rinsed; 1.4 L vegetable stock; 400 ml can coconut milk; 2 cauliflowers, trimmed and cut into florets; 200 g coconut yogurt alternative; 80 g No.1 Hickory Smoked Nut Medley, roughly chopped, to serve (optional); 25 g pack coriander, leaves picked, to serve

A creamy, vegan dal-style dish that's gently spiced but full of character thanks to French-style curry powder. Keep the whole thing in freezer ready for gatherings or gatherings or just freeze leftover portions. It makes a brilliant Bonfire Night supper, or just freeze excess portions. Discover more ideas for vegan curry recipes that are full of spice and flavour.

4.5 out of 5 stars(6) Rate this recipe

VeganVegetarianSource of fibreSource of protein2 of your 5 a day

Serves8
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

5 tbsp vegetable or sunflower oil
2 large onions, finely chopped
50g ginger, peeled and finely chopped
4 clove/s garlic, crushed
2 tbsp Cooks’ Ingredients French Style Curry Powder
1 tbsp ground turmeric
10 Cooks' Ingredients Curry Leaves
500g dried red split lentils, rinsed
1.4 L vegetable stock
400ml can coconut milk
2 cauliflowers, trimmed and cut into florets
200g coconut yogurt alternative
80g No.1 Hickory Smoked Nut Medley, roughly chopped, to serve (optional)
25g pack coriander, leaves picked, to serve

Heat 2 tbsp oil in a wide sauté pan or large saucepan over a low-medium heat and cook the onions and ginger with a large pinch of salt for 8-10 minutes until softened. Add the garlic, 1½ tbsp curry powder, the turmeric and curry leaves, then cook for 4-5 minutes more, stirring until fragrant. Meanwhile, preheat the oven to 200ºC, gas mark 6
Stir in the lentils until coated, then add the stock and coconut milk. Bring to a simmer and cook for 25-30 minutes, stirring occasionally, until the lentils are tender and creamy (add a little extra water towards the end of cooking, if needed).
Meanwhile, put the cauliflowers into a large bowl and toss with the remaining oil and the remaining curry powder. Season, then spread over a large baking tray and roast for 25-30 minutes until tender and golden.
Stir the roasted cauliflower into the cooked lentils and season. Ladle into bowls, dollop over the coconut yogurt alternative and scatter with the smoked nuts, if using, and coriander leaves. Great with warm naan or fluffy rice, if you like.

Cook’s tip

Cool the curry, then cover and freeze in containers or freezer bags, for up to 3 months. Defrost overnight in the fridge and reheat with a splash of water until piping hot.

Typical values per serving when made using specific products in recipe