Cauliflower Yellow Lentil Curry

Name: Cauliflower Yellow Lentil Curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: Indian
Ingredients: 2 tablespoons neutral oil; 1 onion, finely chopped; 8 cloves garlic, minced; 1-2 tablespoons fresh grated ginger; ¼ cup red Thai curry paste; ½ teaspoon turmeric; ½ teaspoon curry powder; 3 cups vegetable broth; 3 cups water; 2 cups dry yellow lentils; 1 large head cauliflower, chopped into bite-sized pieces; Salt to taste; Fresh cilantro for serving; Apricot or mango jam for serving

Recipe GLPR9ae2aa1e03a8d7

Indian

Main Course

60 min

423 cal

Servings: 6

Stovetop

SNAP eligible

A vibrant, warming vegetarian curry combining tender cauliflower and creamy yellow lentils in a aromatic sauce infused with ginger, garlic, and fragrant curry spices. Finished with a brightening touch of apricot or mango jam and fresh cilantro for a sweet-savory balance. This wholesome, plant-based dish is both satisfying and nourishing.

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Ingredients

2 tablespoons neutral oil

1 onion, finely chopped

8 cloves garlic, minced

1-2 tablespoons fresh grated ginger

¼ cup red Thai curry paste

½ teaspoon turmeric

½ teaspoon curry powder

3 cups vegetable broth

3 cups water

2 cups dry yellow lentils

1 large head cauliflower, chopped into bite-sized pieces

Salt to taste

Fresh cilantro for serving

Apricot or mango jam for serving

Directions

Heat the oil in a large pot or heavy-bottomed Dutch oven over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook, stirring frequently, until softened and fragrant, about 3 minutes.
Stir in the curry paste, turmeric, and curry powder, mixing well to combine with the aromatics. Continue cooking for 1 minute to bloom the spices.
Pour in the vegetable broth and water, whisking gently to incorporate and dissolve the curry paste. Bring the liquid to a boil over medium-high heat.
Add the yellow lentils and stir well. Reduce heat to medium and simmer, uncovered, stirring occasionally, until the lentils are mostly soft, 20-40 minutes. Add more broth or water as needed if the mixture becomes too thick.
When the lentils are tender and cooked through, add the cauliflower pieces to the pot. If the liquid level is low, add more broth or water. Cover the pot and simmer for 5-10 minutes, until the cauliflower is tender-crisp but still holds its shape.
Stir the curry to combine all ingredients evenly. Taste and season with salt as needed. Serve topped with fresh cilantro and a generous dollop of apricot or mango jam for a sweet-savory finish.

Comments

Grocery List Plus Editorial Staff4

Cauliflower and yellow lentils are stocked at all major Charlotte chains, and curry paste, turmeric, and curry powder are standard at Harris Teeter, Food Lion, Kroger, and Walmart—no special trip required. The cost per serving lands around $1.50–$2.00 driven mainly by the lentils and cauliflower, making this budget-friendly for a weeknight dinner. The 60-minute claim is honest if you're slow-dicing onion and ginger by hand; a food processor cuts it to 45 minutes flat. This reheats beautifully, feeds a family of six without fussing, and requires only occasional stirring, but the jam ingredient (likely for sweetness balance) feels slightly unintuitive for home cooks unfamiliar with curry technique, which may cause hesitation at the store.