Print

Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This hearty and flavorful dish features spiced roasted cauliflower served in a creamy coconut tomato sauce with tender lentils. It’s a nutritious, plant-based meal that’s perfect for any day of the week.

Ingredients

Scale
For the Roasted Cauliflower:
  • 1 medium head of cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder (optional)
  • 1/2 teaspoon salt
For the Coconut Tomato Sauce:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 (14 oz/400ml) can diced tomatoes
  • 1 (14 oz/400ml) can coconut milk (full-fat or light)
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and pepper to taste
For the Lentils:
  • 1 cup (200g) dried lentils (green, brown, or black)
  • 3 cups (720ml) vegetable broth or water
For Serving:
  • Fresh cilantro, chopped
  • Cooked rice, naan, or quinoa
  • Lime wedges

Instructions

1. Roast the Cauliflower:
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the cauliflower florets with olive oil, cumin, smoked paprika, turmeric, chili powder (if using), and salt.
  3. Spread the cauliflower in a single layer on the baking sheet. Roast for 20–25 minutes, flipping halfway through, until golden and tender.
2. Cook the Lentils:
  1. Rinse the lentils thoroughly under cold water.
  2. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 20–25 minutes, or until tender. Drain any excess liquid and set aside.
3. Make the Coconut Tomato Sauce:
  1. Heat olive oil in a large skillet or saucepan over medium heat. Add the diced onion and sauté for 5–7 minutes until softened.
  2. Stir in the garlic, ginger, coriander, cumin, and cinnamon. Cook for 1–2 minutes until fragrant.
  3. Add the diced tomatoes and bring to a simmer. Cook for 5–7 minutes to thicken slightly.
  4. Stir in the coconut milk and sugar (if using). Simmer for another 5 minutes, stirring occasionally. Season with salt and pepper to taste.
4. Combine and Serve:
  1. Add the cooked lentils to the coconut tomato sauce and stir to combine. Simmer for 2–3 minutes to heat through.
  2. Serve the lentils and sauce in bowls, topped with roasted cauliflower. Garnish with fresh cilantro and a squeeze of lime juice. Pair with rice, naan, or quinoa for a complete meal.

Notes

  • For extra texture, sprinkle roasted cashews or almonds over the dish before serving.
  • Adjust the spice level by adding more chili powder or cayenne pepper.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Find it online: https://ukfinda.com/spice-roasted-cauliflower-in-coconut-tomato-sauce-with-lentils/