Why You’ll Love This Roasted Cauliflower Lentil Curry

• It’s a texture dream. The combination of creamy lentils and crispy-edged, roasted cauliflower is honestly so good. You get this fantastic contrast in every single bite that keeps things interesting from start to finish.
• It’s incredibly forgiving and flexible. Don’t have red lentils? Brown or green will work, just adjust the cooking time. Out of coconut milk? A tin of chopped tomatoes creates a totally different but equally delicious version. This recipe is a great canvas for your kitchen experiments.
• It makes fantastic leftovers. I might even argue it’s better the next day. The flavours have more time to mingle and deepen, making it a brilliant make-ahead meal for lunches or a stress-free dinner.
• It’s a true crowd-pleaser. Whether you’re cooking for vegetarians, vegans, or just trying to get more veggies into your family, this curry is a guaranteed win. It feels special and indulgent, yet it’s packed with wholesome ingredients.

Ingredients & Tools

• 1 large head of cauliflower, cut into small florets
• 2 tbsp olive oil or coconut oil, divided
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 thumb-sized piece of fresh ginger, grated
• 1-2 fresh red chillies, finely sliced (or 1 tsp chilli flakes)
• 2 tbsp curry powder (or your favourite curry blend)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 200 g red lentils, rinsed well
• 400 ml tin of coconut milk (full-fat for extra creaminess)
• 500 ml vegetable stock
• 1 large handful of fresh spinach or kale
• Juice of 1 lime
• Salt and black pepper to taste
• To serve: Fresh coriander, chopped, and more lime wedges.

Tools: A large baking tray, a large pot or Dutch oven, a fine grater for the ginger.

A little note on the spices—using a good quality curry powder really makes a difference here. And don’t skip rinsing the lentils! It gets rid of any dusty residue and helps them cook up nice and creamy, not mushy.

Serves: 4 | Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins

Before You Start: Tips & Ingredient Notes

• Cauliflower Floret Size Matters. Try to cut them into similar-sized, bite-sized pieces. If they’re too big, they won’t roast properly in the time given; too small and they might burn. Uniformity is the key to even cooking.
• Don’t Crowd the Pan. When roasting the cauliflower, give those florets some space on the baking tray. If they’re all piled on top of each other, they’ll steam instead of roast, and we’re after that gorgeous caramelisation.
• Toast Your Spices. This is a game-changer. Cooking the curry powder, turmeric, and cumin in the oil for a minute before adding anything else wakes up their flavours and gives the entire dish a much deeper, more aromatic base.
• Rinse Those Lentils! I know I mentioned it, but it’s worth repeating. Giving the red lentils a good rinse in a fine-mesh sieve under cold water until the water runs clear is a non-negotiable step for the best texture.

How to Make Roasted Cauliflower Lentil Curry

Serving Suggestions

Complementary Dishes

• Fluffy Basmati Rice — The classic choice. The mild, fragrant rice is the perfect vehicle for soaking up all that creamy, spiced sauce.
• Warm, Buttery Naan Bread — There’s nothing quite like tearing off a piece of soft naan to scoop up every last bit of curry from your bowl. It’s a truly satisfying experience.
• A Simple Cucumber Salad — A quick salad of thinly sliced cucumber, red onion, and a tangy lemon dressing provides a lovely, refreshing crunch that cuts through the richness of the curry.

Drinks

• A Crisp, Cold Lager — The carbonation and slight bitterness of a good lager work wonders alongside the spices, cleansing the palate between bites.
• Aromatic Gewürztraminer — If you’re a wine drinker, this slightly sweet, floral white wine has a natural affinity for spicy dishes like this curry.
• A Cooling Mango Lassi — The ultimate pairing. The sweet, yoghurty drink is a fantastic way to temper the heat if you’ve been a bit heavy-handed with the chilli.

Something Sweet

• Cardamom-Spiced Rice Pudding (Kheer) — Staying with the theme, a light, creamy rice pudding speckled with cardamom feels like a natural and comforting end to the meal.
• Dark Chocolate and Orange Segments — A few squares of high-quality dark chocolate and some fresh orange segments offer a simple, elegant, and bittersweet finish.
• Pistachio and Rosewater Ice Cream — A scoop of this fragrant ice cream is a truly special way to end the evening, with flavours that echo the spices in the curry beautifully.

Top Mistakes to Avoid

• Mistake: Not roasting the cauliflower properly. If the florets are soggy, you’re missing out on the best part of this recipe! Make sure your oven is fully preheated and the tray isn’t overcrowded.
• Mistake: Adding the lime juice too early. The fresh, bright acidity of lime juice mellows and can become bitter if it cooks for too long. Always stir it in right at the end, just before serving.
• Mistake: Skipping the spice-toasting step. Throwing the spices in with the liquid means they won’t bloom properly. That quick toast in the oil is essential for unlocking their full, complex flavour potential.
• Mistake: Overcooking the lentils. Red lentils cook quickly and can turn to mush if left simmering for too long. Keep an eye on them after the 15-minute mark—you want them tender but still holding a little shape.

Expert Tips

• Tip: Make it ahead for deeper flavour. This curry is a perfect make-ahead meal. Let it cool completely and store it in the fridge overnight. The next day, the flavours will have melded together into something even more incredible.
• Tip: Add a touch of sweetness. If you find the curry a little too savoury or spicy, a teaspoon of maple syrup or brown sugar stirred in at the end can work wonders to balance everything out.
• Tip: Boost the umami. For an even richer, deeper flavour, add a tablespoon of tomato paste when you’re cooking the onions, or a splash of soy sauce or tamari when you add the stock.
• Tip: Customise your toppings. Don’t stop at coriander! Try topping your bowl with toasted flaked almonds, coconut flakes, a dollop of yoghurt, or a drizzle of chilli oil for extra texture and flavour.

FAQs

Can I use a different type of lentil?
Absolutely! Brown or green lentils are great substitutes, but they take longer to cook and hold their shape more. You’ll need to simmer them for around 30-40 minutes until tender, and you might need to add a splash more stock or water if it gets too thick. Puy lentils would also work well for a firmer texture. Just avoid yellow lentils if you can, as they tend to dissolve very quickly, which is great for dhal but not for this chunkier curry.

How can I make this curry spicier or milder?
Controlling the heat is super easy. For a milder curry, simply remove the seeds from the fresh chilli before chopping, or use just a pinch of chilli flakes. To turn up the heat, leave the seeds in, add an extra chilli, or stir in a half teaspoon of cayenne pepper with the other spices. Remember, you can always add more heat at the end, but you can’t take it away, so start cautiously!

Is it freezer-friendly?
It freezes beautifully! Let the curry cool completely, then transfer it to airtight containers or freezer bags, leaving a little space for expansion. It will keep well for up to 3 months. To reheat, thaw it overnight in the fridge and then warm it gently on the stove, adding a little water or stock if it has thickened up too much. The cauliflower might be a little softer after freezing, but the flavour will still be fantastic.

My curry is too thick. What should I do?
No problem at all! This happens, especially if it sits for a bit. Simply stir in a little more vegetable stock, water, or even some extra coconut milk until it reaches your desired consistency. Warm it through gently after adding the liquid. It’s an easy fix.

Can I add other vegetables?
Of course! This recipe is very adaptable. Sweet potato, cut into small cubes, can be roasted alongside the cauliflower. You could also stir in some chopped bell peppers with the onions, or add a cup of frozen peas along with the spinach. Just be mindful of cooking times—harder veggies will need to go in earlier, while softer ones can be added towards the end.