Lentil and Roasted Cauliflower Curry with Coconut Milk

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A fragrant and hearty vegetarian curry featuring tender lentils and caramelized roasted cauliflower simmered in creamy coconut milk and warm spices. This Indian-inspired curry recipe (vegetarian), ready in about 60 minutes, pairs dry brown lentils, rinsed, cauliflower florets, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dry brown lentils, rinsed
• 4 cups cauliflower florets
• 2 tbsp coconut oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp red chili powder
• 1 can (14 oz) canned diced tomatoes
• 1 can (14 oz) canned coconut milk
• 2 cups vegetable broth
• 1 tsp salt
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

Instructions

1. Step 1: Preheat oven to 425°F. Toss 4 cups cauliflower florets with 1 tbsp coconut oil and 1/2 tsp salt. Spread on a baking sheet and roast for 20 minutes until golden and caramelized, turning halfway.
2. Step 2: While cauliflower roasts, rinse 1 cup dry brown lentils and place in a medium pot with 2 cups vegetable broth. Bring to a boil, reduce to simmer, and cook uncovered for 20-25 minutes until lentils are tender but not mushy.
3. Step 3: Heat remaining 1 tbsp coconut oil in a large skillet over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
4. Step 4: Stir in 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp ground cumin, and 1/2 tsp red chili powder; cook spices for 1 minute.
5. Step 5: Add 1 can (14 oz) diced tomatoes and simmer for 5 minutes until sauce thickens slightly.
6. Step 6: Stir in cooked lentils and 1 can (14 oz) coconut milk. Add the roasted cauliflower and 1 tsp salt, simmer uncovered for 10 minutes allowing flavors to meld.
7. Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro. Serve hot with lime wedges on the side.