Spiced Lentil & Roasted Cauliflower Curry with Coconut-Lime Yogurt
This hearty vegetarian curry features aromatic lentils simmered with warming spices, topped with golden roasted cauliflower, and finished with a tangy coconut-lime yogurt drizzle. Perfect for a comforting dinner, it's packed with plant-based protein and vibrant flavors.
- 1 cup brown or green lentils, rinsed
- 1 medium head cauliflower, cut into florets
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 cup crushed tomatoes
- 3 cups vegetable broth
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.75 cup plain Greek yogurt (or coconut yogurt for vegan)
- 0.25 cup coconut milk
- 1 medium lime, zested and juiced
- 0.25 cup fresh cilantro, chopped
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Instructions
Preheat the oven to 425°F. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast until golden and crisp-tender.
⏱️ 30 minutes 🌡️ 425°FMeanwhile, heat 2 tablespoons olive oil in a large pot over medium heat. Add onion and carrot. Sauté until softened.
⏱️ 5 minutes 🌡️ Medium heatStir in garlic, ginger, cumin, coriander, turmeric, and garam masala. Cook until fragrant.
⏱️ 2 minutes 🌡️ Medium heatAdd lentils, crushed tomatoes, and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer until lentils are tender.
⏱️ 30 minutes 🌡️ SimmerWhile curry simmers, whisk yogurt, coconut milk, lime zest, and juice in a small bowl. Season with a pinch of salt.
⏱️ 1 minuteSeason lentil curry with salt and pepper. Serve in bowls topped with roasted cauliflower, a dollop of coconut-lime yogurt, and a sprinkle of fresh cilantro.
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Nutrition Information
Per serving. Values are approximate and may vary.
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