Cauliflower and Lentil Coconut Curry

What do you do if you’re leaving the house for almost a month and you have a head of cauliflower, a couple carrots, and a bunch of fresh coriander (cilantro) left in the fridge? You make Cauliflower and Lentil Coconut Curry!

Cauliflower and Lentil Coconut Curry - Vegan and Gluten-Free

Normally, the “day before vacation” meals are a quick stir-fry of whatever is left in the fridge. Yesterday though, I got lucky and found this great recipe from Reader’s Digest (via All Recipes), and was pleasantly surprised to find that I had everything on hand to make it.

Cauliflower and Lentil Coconut Curry - Vegan and Gluten-Free


  • I thought the curry needed more “green” so I tossed in the 1/3 bag of spinach that I also had leftover in the fridge. I think it’s a great addition, so I’ve included it in the recipe below.
  • I found that my lentils were drying out while cooking, so I upped the vegetable stock from 150ml to 250ml, and noted it as such below.
  • If you serve this with rice, it will feed 4 people, but if you eat it straight-up, it’s more like 3.
  • This isn’t spicy at all – so feel free to add a teaspoon of crushed red chili pepper if you like a bit of spice.
Cauliflower and Lentil Coconut Curry - Vegan & Gluten-Free Cauliflower and Lentil Coconut Curry - Vegan & Gluten-Free
Cauliflower and Lentil Coconut Curry - Vegan & Gluten-Free Cauliflower and Lentil Coconut Curry - Vegan & Gluten-Free
5.0 from 1 reviews
Cauliflower and Lentil Coconut Curry
Prep time
Cook time
Total time
This hearty cauliflower and lentil coconut curry is great on its own, but you can serve it over rice to stretch the portions. Vegan and Gluten-Free!
Serves: 3-4
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 2.5 cm piece fresh ginger, peeled and grated
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • ½ tsp ground turmeric
  • ⅓ cup dry red lentils
  • 250 ml vegetable broth, hot
  • 1 head cauliflower, cut into small florets
  • 1 large carrot, peeled and diced
  • 400 ml can coconut milk
  • ¾ cup frozen green beans or peas, thawed and drained
  • large handful of spinach (optional)
  • 2 tbsp chopped fresh cilantro (fresh coriander) leaves (plus more for garnish)
  • 1 tbsp lemon juice
  • salt and freshly ground black pepper
  1. In a large saucepan, heat 1½ tbsp of the oil and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent. Add the garlic, ginger, coriander, cumin and turmeric and cook for 2 minutes.
  2. Stir in the lentils. Pour in the broth, bring to the boil, then reduce the heat, cover and leave to gently simmer for 10 minutes.
  3. Meanwhile, heat the remaining oil in a frying pan and fry the cauliflower for 2–3 minutes until lightly browned. Add to the lentil mixture with the carrot and coconut milk.
  4. Bring the curry to a gentle simmer and cook for a further 10 minutes, or until the vegetables are tender. Stir in the beans/peas (and spinach, if using) and cook for 3–4 minutes.
  5. Stir in 2 tbsp of cilantro and the lemon juice, then season to taste with salt and freshly ground black pepper. Spoon onto a warmed serving dish or into four warmed serving dishes and garnish with additional cilantro.
Adapted from:

Cauliflower and Lentil Coconut Curry - Vegan and Gluten-FreeCauliflower and Lentil Coconut Curry - Vegan and Gluten-FreeCauliflower and Lentil Coconut Curry - Vegan and Gluten-Free

What I’ll be up to…

I’m leaving Sydney later today to spend a month back home in Toronto, Ottawa and Montreal. I can’t wait to see my family, friends, and work colleagues – and I’m really looking forward to those long & warm summer nights. Canadian summers are the best because everyone appreciates them so much – no day is taken for granted! I probably won’t be able to post anything for the next couple weeks since I’ll be living out of hotels and staying with in-laws. However, when I’m at my parents’ house in mid August, I plan on cookin’ up a storm, so hopefully there will be a few posts from within my little mommy’s kitchen (and garden). Take care everyone – see you on the other side of the world! :)


  1. Caitlin says:

    wow-this curry looks amazing! by the looks of the recipe, it looks to be quite a flavorful dish! what better way to leave for vacation than to clean out your fridge AND create suchhh an amazing dish?!

    • vegangela says:

      Hi Caitlin – Thanks for your comment. I was pretty happy to pull-off such a good meal with fridge leftovers! :)

  2. Jodi says:

    I made this dish tonight for my mum and me and WOW. This was insanely good. I used a can of chickpeas instead of the peas, and a half a bag of spinach. Also omitted the cilantro since my mum isn’t a fan and it still turned out incredible. Thanks for posting; this will for sure be on my regular rotation!!

    • vegangela says:

      Hi Jodi – Thanks for your comments and taking the time to provide feedback. I’m so glad that you liked the recipe. It would be great with chickpeas – I’ll try that one time (more protein too!)

  3. Karla says:

    Looks delicious! I wasn’t nearly so organised before we went away.

    Safe travels :)

    • vegangela says:

      Thanks Karla :)

  4. daina says:

    Have a great trip home honey! WHen you come back to Sydney it will be (almost) Summer again you lucky thing

    • vegangela says:

      Thanks Daina! The weather in Sydney sounds like it’s been pretty good, but yes, I look forward to being back for summer. We’ll need to catch up and exchange raw recipe ideas! x

  5. Natalie says:

    made this tonight for the family and it was absolutely delicious! looking forward to making more recipes from your website!

    • vegangela says:

      Hi Natalie – Glad to hear it was such a hit. Please let me know which other recipes you try – I love hearing what people are liking :)

  6. Natalie says:

    I actually made this again today but I added in some vegan sausages. Very nice :)

    • vegangela says:

      Great addition :)

  7. Debra says:

    Made this tonight, and got a two-thumbs-up from my meat-eating 6 year old. Around here, that makes it a keeper! My husband and I loved it, and the 8 year old ate it without complaining (the best I can hope for). I’ll add more greens next time, as my big handful of spinach got lost.

    • vegangela says:

      I’m glad to hear that it was such a hit! Good point about the spinach. I find you can always add a bit more as it wilts down to almost nothing. Thanks for taking the time to comment :)

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