Vegan cauliflower curry is loaded with protein-rich red lentils, tender cauliflower florets, spinach, and the most flavorful yellow curry sauce! This vibrant gluten-free meal is easy to make in one pan and it's ready to eat in 1 hour!
In a large pan, saute the diced onion for 10 minutes or until it's soft and translucent.
Add the minced garlic, turmeric powder, and yellow curry paste to the pan. Stir and saute for 1-2 minutes or until fragrant.
Add the rinsed and drained red lentils, cauliflower florets (plus the chopped up green leaves and stem) coconut milk, and vegetable broth. Bring it to a low simmer and then reduce the heat to medium-low and let it cook for 25 minutes, stirring occasionally.
Add the vegan fish sauce (optional), lime juice, and frozen spinach to the pan. Stir to combine and let it cook for 5 more minutes or until the spinach has fully defrosted.
Add salt and pepper to taste. Serve over brown rice and garnish with a slice of lime.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days or you can freeze it for 2-3 months.