Roasted Cauliflower Lentil Curry

A quick and easy roasted cauliflower lentil curry. This delicious and flavorful curry is naturally vegan and gluten-free. It’s also a great cozy recipe for winter meal prep.

My first new recipe of the year!

And it’s not technically a brand new recipe. This roasted cauliflower curry (or dal) is a new and improved version of this dal I shared on my first year of blogging. Trust me when I say that this new version is my all-time favorite curry to make at home. It’s easy, so flavorful and the entire dish is done in just about the time it takes to roast the cauliflower.

How to Make Lentil Curry

Like I said above, this recipe is done in the time it takes you to prepare and roast the cauliflower. Here’s how it works:

Start by chopping the cauliflower into bite-sized florets, then toss with oil on a baking sheet. Roast for 25-30 minutes. You want the cauliflower to be lightly golden and fork tender. Note: I don’t add salt to the cauliflower because I add salt later in the lentil curry. It all gets mixed together. The roasted cauliflower adds a delicious roasted flavor to the dish.

While the cauliflower is roasting, you can prepare the rest of the recipe! Start by sauteing the onions, garlic and ginger together. I like to saute it a little longer than usual to give it a deep flavor. I’m not exactly a fan of raw ginger here.

Once that’s done, dump the remaining ingredients (except the spinach) in the pot, bring it to a boil, then simmer until thick and creamy. The lentils should be cooked and tender.

Finally, I stir in the spinach towards the end. Spinach cooks in a matter of seconds, so you don’t want to add it too early.

A Few Notes on the Recipe:

First, I love to roast the cauliflower in this recipe to give it more flavor. I don’t know about you, but I’m obsessed with roasted vegetables. It gives this recipe a little something extra. However, if you want to skip this step, you could simply add the cauliflower to the pot with the remaining ingredients (at the same time you add the lentils). It may require a little extra cook time, but it does make this recipe a “one dish” meal. Just cook the curry until the cauliflower is fork tender. You may need to add a splash of water or broth if it gets too thick.

Second, it’s important to stir the curry often while it’s simmering. The curry is on the thicker side and it does tend to stick a little if not stirred. It only needs to be simmered for 10 minutes though, so it doesn’t take much of your time.

Finally, adjust the salt in this recipe to your taste. I love it with 1 teaspoon, but if you prefer more or less salt in your recipes, feel free to adjust.

And that’s it! We’re currently covered in snow and expecting very cold temperatures this coming week, so I can use all the cozy recipes I can get. If you’re also looking for more cozy meals, you can try my vegan cheesy broccoli soup, black bean enchilada soup, Instant Pot butter chickpea or curried roasted carrot and cauliflower soup.

If you make this roasted cauliflower lentil curry, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!