Red Lentil and Cauliflower Curry with brown rice in a white bowl
Lunch & Dinner,  Recipes

Red Lentil and Cauliflower Coconut Curry

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Soups and stews and curries are some of my favorite meals to make, especially in the cooler months. They are so easy and versatile, and living alone, making a pot means food for the whole week! There is nothing like cozy-ing up with a big bowl of something that warms the soul. I love packing in as many veggies as I can, throwing in legume of choice for that day, and switching up different spices to get a variety of flavor profiles! This past weekend, my ingredients of choice included lentils, cauliflower, and canned coconut milk. Paired with some Asian flavor inspiration, and I was left with this Red Lentil and Cauliflower Coconut Curry! This curry is vegan and gluten free, thick and chunky, and satisfying to the heart, soul, and tummy:)

What’s in the Pot?

This curry is filled with real, wholesome ingredients including:

  • red lentils-high in protein and fiber
  • cauliflower-currently one of my favorite versatile veggies
  • curry powder, fresh ginger, and other spices- give it the signature curry flavor
  • coconut cream-use the “cream” at the top of a can of full fat coconut milk. Gives it flavor and a creamy finish!
  • along with some soup staples including onion, carrots, garlic, and veggie broth

How to Prepare and Serve this Curry?

This curry is easy to make and takes under an hour to finish! Start the curry by sauteing onions, carrots, garlic, and ginger. After adding in the other spices, add in the lentils and liquid and bring to a boil. Let the curry simmer for 10 minutes, add in the cauliflower, and simmer for an additional 10 minutes until lentils are cooked. Add in the the cream from the coconut milk and any additional spices to your likely and let finish cooking until desired thickness. You can make this curry your own by adding:

  • some sriracha for heat
  • extra veggies added along with cauliflower
  • frozen peas or corn or greens added a few minutes before serving
  • fruit jam or puree (such as apricot preserves or mango puree) to make it a little sweet

When you are ready to eat, serve the curry alongside rice (brown or jasmine) or quinoa, or by itself with a piece of toast. I suggest topping with fresh cilantro or green onion and some freshly squeezed lime juice. This week, I made this curry in advance for #mealprep. For lunches, I packed the curry in a glass container with spinach and brown rice and heated it up for 2.5 minutes in the microwave!

Now THAT’S a lunch I’ll get hype about.

I hope you give this recipe a try and get as excited as I was when I pulled this out for my lunch this week! If you give it a try, let us known by commenting below or tagging us @wholesomeandhappylife on instagram!

Red Lentil and Cauliflower Curry with brown rice in a white bowl

Red Lentil and Cauliflower Coconut Curry

Becca Schulte
This easy vegan curry is perfect for a weeknight meal or meal prep for the week! Packed with protein from lentils, nutrients from veggies, and creaminess from coconut, this recipe is not one to be missed!
Cook Time 15 mins
Resting Time 30 mins
Total Time 45 mins
Course dinner, Main Course, Soup
Servings 4 servings


  • 1 tbsp coconut oil
  • 1/2 large onion (about 3/4-1 cup) diced
  • 1/2 (ish) cup chopped carrots
  • 3-4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1-2 tbsp curry powder *
  • 1/2 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • salt to taste
  • 1 cup red lentils dry
  • 3 cups vegetable broth or water **
  • 1/2 large head of cauliflower (3-4 cups) cut into florets
  • cream from can of full fat coconut milk
  • a couple handfuls of spinach optional
  • sriracha hot sauce optional
  • lime juice optional
  • green onion or cilantro for serving


  • Melt the coconut oil in a large pot over medium heat. Once hot, add in the onion and carrots and saute until translucent, about 5 minutes
  • Add in garlic and ginger and saute for a minute or two until fragrant.
  • Add in the spices, lentils, and broth/water and bring to a boil. Reduce heat, cover, and simmer for 10 minutes
  • Add the chopped cauliflower. You may need to add an extra 1/2 cup of liquid at this point if the curry looks to thick. Let simmer for another 10 minutes. The lentils should be cooked through by this point.
  • Add the cream from the coconut milk, taste and add extra spices to desired likeness, and keep curry at low heat until desired thickness and cauliflower is tender
  • If desired, a few minutes before serving stir in spinach and let wilt. If you want a spicier curry, add in a couple of teaspoons of sriracha or your favorite hot sauce!
  • Serve with rice, quinoa, or toast, and top with green onion and/or cilantro and fresh lime juice if desired. Enjoy!


*Feel free to add more/less curry powder depending how strong of a flavor you want. I started with 1 tablespoon when I added it with the other spices, but added an extra tablespoon after I added the coconut cream! Taste as it cooks and add more spices, salt and pepper, and heat to your liking!
**I used 2 cups of vegetable broth and 1 cup water, but you can use all of one or the other! If you use water, you will need to add more salt for flavor. You may also need to add more liquid after adding in the cauliflower 
Keyword cauliflower, coconut, curry, lentils, vegan

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