Go Back
+ servings
Print

Vegan Yellow Cauliflower Lentil Curry

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!
Course Dinner
Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 281kcal

Equipment

  • Large Pan

Ingredients

Instructions

  • 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. 

Nutrition

Calories: 281kcal | Carbohydrates: 31g | Protein: 12g | Fat: 13g | Saturated Fat: 11g | Sodium: 693mg | Potassium: 765mg | Fiber: 13g | Sugar: 5g | Vitamin A: 3904IU | Vitamin C: 42mg | Calcium: 88mg | Iron: 5mg