Roasted Cauliflower Lentil Curry


Prep Time: 10 min Cook Time: 50 min Servings: 4 + Source:



Roasted cauliflower:

1 head cauliflower, cut into bite-sized pieces

1 Tbsp (15 mL) vegetable oil

1 tsp (3 g) garlic powder

1 tsp (2 g) onion powder

½ tsp paprika powder

¼ tsp salt

¼ tsp ground black pepper

diced sweet potatoe


1 cup (190 g) uncooked brown rice

1 Tbsp (15 mL) avocado oil

1 medium onion, diced

3 cloves garlic, crushed

1 Tbsp (6 g) curry powder

½ Tbsp (2 g) garam masala

½ Tbsp (5 g) ground turmeric

1 tsp (2 g) ground cumin

1 tsp (2 g) ground coriander

1 tsp ground cinnamon

1 tsp (6 g) salt

2 can diced tomatoes drained

10 cherry tomatoes, halved (optional)

1⅔ cups (399 mL) canned full-fat coconut milk

 cups (248 g) cooked brown lentils

2 cups (60 g) fresh spinach

1 container of extra firm tofu

1 1/2 cups uncooked rice


Prepare lentils earlier in the day or cook now.
Prepare rice.

Tofu- i like to wrap tofu in paper towels and set a pan on top to take out moisture while I prepare cauliflower. Once you are ready, cut tofu into small pieces and cook in a pan on low heat flipping often while preparing other food.

Cauliflower and sweet potato- cut cauliflower into bite size pieces and roast in a pan or oven. Once sweet potato is cut into small pieces add to cauliflower and cook until both are tender but not too soft. Add the spices and cook for another minute.

In a medium to large pot, cook onion until golden. Add splashes of water if needed to deglaze the pot.

Then add the garlic and all of the spices to make the curry. Stir continuously to toast for 30 – 60 seconds.

Add 1 can tomatoes and cherry tomatoes or 2 cans of tomatoes. Allow to simmer for 5 minutes. Add coconut milk and allow everything to heat through.

Combine curry, cauliflower, sweet potatoes, lentils, chopped spinach, tofu.

Serve with rice or naan.

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