Servings
Font
Back
0.0 from 0 votes

SPICE-ROASTED CAULIFLOWER IN COCONUT TOMATO SAUCE WITH LENTILS

Roasted cauliflower florets are combined with a flavorful coconut tomato sauce and tender lentils, creating a delicious and satisfying vegetarian meal.

Prep Time
20 mins
Cook Time
20 mins
Servings: 6 people
Calories: 350 kcal
Cuisine: Indian , Vegan

Ingredients

  • 1 large head of cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon cayenne pepper (optional)
  • salt and pepper to taste
Coconut Tomato Sauce
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 cup red lentils, rinsed
  • 1 inch ginger, grated
  • 1 teaspoon garam masala
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder (optional)
  • salt and pepper to taste
Garnish (optional)
  • fresh cilantro, chopped
  • Lime wedges

Instructions

    Cup of Yum
  1. Roast the cauliflower: Preheat oven to 400°F (200°C). In a large bowl, toss the cauliflower florets with olive oil, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper. Spread the cauliflower in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly browned, flipping halfway through.
  2. Make the sauce: While the cauliflower is roasting, heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
  3. Add remaining sauce ingredients: Stir in the crushed tomatoes, coconut milk, rinsed lentils, garam masala, cumin, chili powder (if using), salt, and pepper. Bring the mixture to a simmer, then reduce heat and cover. Cook for 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
  4. Combine cauliflower and sauce: Once the cauliflower is roasted and the lentils are tender, add the roasted cauliflower to the coconut tomato sauce. Stir gently to combine.
  5. Serve: Serve the spice-roasted cauliflower and lentil stew hot, garnished with fresh cilantro and lime wedges, if desired.

Notes

  • Spice Level: Adjust the amount of cayenne pepper and chili powder to control the spice level.
  • Lentil Type: Red lentils cook quickly and break down in the sauce. You can use other types of lentils, but they may require longer cooking time.
  • Vegetable Variations: Add other vegetables to the sauce, such as spinach, chickpeas, or diced sweet potatoes.
  • Make-Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before adding the roasted cauliflower.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition Information

Calories 350kcal (18%) Carbohydrates 50g (17%) Protein 20g (40%) Fat 25g (38%) Cholesterol 10mg (3%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 350

% Daily Value*

Calories 350kcal 18%
Carbohydrates 50g 17%
Protein 20g 40%
Fat 25g 38%
Cholesterol 10mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.