Serves 6
60 min
Cauliflower Yellow Lentil Curry
Recipe GLPR9ae2aa1e03a8d7
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
