Description
A flavorful and hearty vegan dish featuring spice-roasted cauliflower served over creamy coconut tomato red lentils. Perfect for a cozy dinner, this plant-based meal is packed with warming spices and nutritious ingredients.
Ingredients
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili flakes (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1 cup red lentils, rinsed
- 1 can (14 oz) crushed tomatoes
- 1 can (14 oz) full-fat coconut milk
- 2 cups vegetable broth or water
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
- Cooked rice or flatbread, for serving
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the cauliflower florets with olive oil, cumin, coriander, paprika, salt, and pepper. Spread on the baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy.
- Meanwhile, heat coconut oil in a large saucepan over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Stir in garlic, ginger, turmeric, chili flakes (if using), cumin, coriander, and cinnamon. Cook for 1–2 minutes until fragrant.
- Add the red lentils, crushed tomatoes, coconut milk, and vegetable broth. Stir to combine and bring to a boil.
- Reduce heat to a simmer and cook uncovered for 20–25 minutes, stirring occasionally, until lentils are soft and the mixture thickens. Season with salt and pepper.
- Serve the lentils in bowls, topped with roasted cauliflower. Garnish with fresh cilantro and serve with rice or flatbread if desired.
Notes
- You can make the lentils ahead of time; they store well in the fridge for up to 4 days.
- Adjust spices to your heat preference by increasing or omitting chili flakes.
- Use light coconut milk if you prefer a lower-fat version.
- This recipe is freezer-friendly—store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Simmering
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl (with rice)
- Calories: 420
- Sugar: 7g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
