Cauliflower, red lentil and potato curry is a spicy, hearty and satisfying dish. Red lentils cook quickly and break down into a creamy texture, and this Indian-inspired curry is easy to adapt by swapping or adding vegetables and proteins to suit your preference.
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Lentils are useful, affordable and versatile, and many food writers predicted they would be a major ingredient for 2016. The United Nations designated 2016 as the International Year of Pulses, highlighting pulses like lentils, chickpeas, beans and peas as nutritious, protein-rich staples.
I’ve been a lentil fan for years. I like this short anecdote attributed to Anthony de Mello that illustrates the value of simple, humble food: “The philosopher Diogenes was eating bread and lentils for supper. He was seen by the philosopher Aristippus, who lived comfortably by flattering the king. Said Aristippus, ‘If you would learn to be subservient to the king you would not have to live on lentils.’ Said Diogenes, ‘Learn to live on lentils and you will not have to be subservient to the king.’”
This cauliflower, red lentil and potato curry is an easy, flavorful way to enjoy lentils. The recipe below is flexible — add spinach, green beans or swap potatoes for chickpeas if you prefer. A jar of good Madras curry powder or another robust curry blend makes the seasoning simple and reliable.
Tips for cooking lentils:
- Red lentils cook quickly and tend to soften and partially dissolve into the sauce, giving the curry a silky texture.
- If using brown or green lentils (which require longer cooking), either increase the simmer time or cook those lentils separately until nearly tender, then fold them into the curry near the end.
- Always check dried lentils for small stones or stems before cooking. Spread them on a light-colored plate or tray and pick out any debris.
This curry is easy to adapt. Try adding spinach near the end for extra greens, toss in green beans when simmering, or use canned chickpeas instead of potatoes for a different texture and added protein.
Enjoy celebrating pulses — they’re delicious, nutritious and excellent for weeknight dinners.
More Indian-inspired vegetarian and vegan curries:
- Zucchini, Red Lentil and Spinach Fritters with Cilantro Yogurt Sauce
- Curried Roast Vegetables
- Vegan Indian Cauliflower and Chickpea Curry
- Indian Root Vegetable Curry
Cauliflower Red Lentil and Potato Curry
Equipment
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Chef knife
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Cutting board
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Rimmed baking sheet
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Large shallow pot or Dutch oven
Ingredients
- 4 tablespoons canola oil, or coconut oil, divided
- 1 small head cauliflower, separated into florets
- 1 medium onion, finely chopped
- 1 small bell pepper (green, red or yellow), diced
- 2 tablespoons Madras curry powder (or another robust curry blend)
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 1 can (15-ounce) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 cup red lentils, picked over
- 1 pound small Yukon gold potatoes, cubed
- 1/4 cup chopped cilantro
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Toss the cauliflower florets with 2 tablespoons of the oil, spread them on a baking sheet and roast until just tender, about 15–20 minutes.
- While the cauliflower roasts, heat the remaining 2 tablespoons oil in a large, shallow pot over medium-high heat.
- Add the chopped onion and diced bell pepper, reduce the heat to medium-low and cook until soft, about 10 minutes.
- Stir in the curry powder, minced ginger and garlic and cook for about 30 seconds until fragrant.
- Add the diced tomatoes (with their juices), vegetable broth, red lentils and cubed potatoes. Bring to a boil, then reduce the heat, partially cover and simmer 15–20 minutes, or until the lentils and potatoes are tender.
- Stir the roasted cauliflower into the pot and heat through.
- Stir in the chopped cilantro and season to taste with salt and freshly ground black pepper. Serve hot.
Notes
- Brown or green lentils can be used, but they take longer to cook. Cook them separately until nearly tender, then add to the curry toward the end of the simmer.
Make-ahead:
- The curry can be prepared up to two days ahead and stored refrigerated.
- To reheat, warm in the microwave or on the stovetop until thoroughly heated, stirring occasionally.
Nutrition
Nutritional values are estimates based on generic ingredients and may vary depending on brands and portion sizes. Adjust for dietary needs as necessary.
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