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Dinner for 4

Roasted Cauliflower Lentil Curry

Roasted cauliflower joins spiced tomatoes, coconut milk, lentils, spinach, and brown rice for a warm curry dinner.

$2.73per serving $$
60 minstart to table
4servings

IndianVegetarianVeganDairy-freeGluten-freeBudgetFamilyDinnersCold-weather comfortWinter

Ingredients

  • 1 head cauliflower
  • 1 tbsp vegetable oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp sweet paprika powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup brown rice
  • 1 tbsp vegetable oil
  • 1 onion
  • 3 clove garlic
  • 1 tbsp curry powder
  • 1/2 tbsp garam masala
  • 1/2 tbsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 2/3 cup canned diced tomatoes
  • 3/4 cup cherry tomatoes
  • 1 2/3 cup canned full-fat coconut milk
  • 1 1/4 cup cooked brown lentils
  • 2 cup spinach

Steps

  1. Heat the oven to 425 F and cut the cauliflower into small florets.
  2. Toss the cauliflower with 1 tablespoon oil, garlic powder, onion powder, paprika, salt, and pepper on a large baking sheet.
  3. Roast the cauliflower for 25 minutes, turning it once halfway through.
  4. Simmer the brown rice with 2 cups water in a covered saucepan for 35 minutes, or until tender.
  5. Cook the onion and garlic in 1 tablespoon oil in a large pot over medium heat for 5 minutes.
  6. Stir in the curry powder, garam masala, turmeric, cumin, coriander, cinnamon, tomatoes, and coconut milk, then simmer for 15 minutes.
  7. Stir in the lentils and spinach, cook for 5 minutes, and serve the curry with the rice and roasted cauliflower.

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