Lentil & Cauliflower Coconut Curry

I love love love this recipe! All my favourite veggies and Indian flavours in one gloriously delicious bowl of goodness.

I’m sure I’ve said it before but Andy and I probably eat a few too many curries from the amazing Indian restaurants around Birmingham. The choice, variety and quality is fantastic and we have three favourites which we go to all the time. But I think that with a little bit of effort you can create delicious and nourishing Indian food at home. Like my Lentil and Coconut Curry with sweet potato, cauliflower and aubergine. I absolutely love cauliflower in curry and sweet potato works so well too. This is curry isn’t too spicy just really fragrant as its topped with the super tasty temper (caramelised onions and spices) – this is seriously good. 

OK so I’m not saying it as good as our favourite restaurants delicious curry but it certainly meets all my curry cravings – hurray! 

Lentil and Veg Coconut Curry

 

Lentil and Veg Coconut Curry

I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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Info

 

  2-4 servings
  10 minutes preparation time
  30 minutes cook time

Ingredients

  • 2 cups red lentils
  • 1 tsp turmeric
  • Water to cover 
  • 1 tsp chilli flakes
  • 1 onion chopped
  • 2 carrots chopped
  • 1 sweet potato chopped into cubes
  • 6 large tomatoes chopped up
  • 1 head cauliflower broken up
  • 1 aubergine chopped
  • 4 cups water
  • 1 can organic coconut milk
  • 1 tsp tamarind concentrate
  • Sea salt
  • Temper ingredients;
  • 2 tbsp olive oil
  • 1 red onion finely chopped
  • 4 cloves garlic sliced
  • 1/2 tsp chilli flakes
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds

Directions

  1. Add the lentils to a large saucepan with the turmeric and cover with water. Bring to the boil then simmer for 10 minutes. 
  2. Add in the veg, chilli flakes and 4 cups water. Bring to the boil and simmer for 20 minutes then add in the coconut milk, tamarind and salt.
  3. For the temper; 
  4. Add the oil to a small frying pan with the onion and and garlic. Fry on a medium heat fit aprox 8 minutes until soft then add in the spices. Fry a a further 3 minutes. 
  5. Stir the temper into the curry.
  6. Delicious topped with coriander and toasted nuts.

7 Comments

  1. Lina on April 24, 2016 at 8:43 pm

    Hi,

    Is it coconut milk or coconut water? Because it’s written water in the ingredients and milk in the recipe 😉 thanks for all the lovely recipes!

    • Niki on April 24, 2016 at 8:53 pm

      Hi Lina
      Thank you! Sorry.. Corrected now – it’s coconut milk.
      Best wishes
      Niki xxx

  2. Cassie on April 25, 2016 at 4:23 pm

    The bell is about to ring right now which means that I’ll have a hard time packing up as I bring my laptop, but I just had to take the time to look at this recipe because it looks amazing! Curry is my all time favorite meal to make, and I LOVE that it has lentils and cauliflower! This is absolutely wonderful! 😀

    • Niki on May 12, 2016 at 3:35 pm

      Hi Hannah
      Thank you so much. I agree the temper makes all the difference. So flavoursome
      Love, Niki ????

  3. Hannah @ Well Lovely on April 25, 2016 at 11:27 pm

    Oooh, I love how many veggies are in this! Nice addition with the temper, I’ll bet that adds great flavor!

  4. Ksenia on June 23, 2018 at 5:19 pm

    Amazing recipe! Thanks for sharing!

    • Niki on June 23, 2018 at 11:04 pm

      My pleasure! Xx

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