Cauliflower and lentil curry

    55 mins

    A staple dish in Indian cuisine, this vegetarian dal with vegetables is enriched with coconut milk, which gives an enticing aroma and flavour.

    9 people made this

    Serves: 4 

    • 2 tablespoons (30ml) vegetable oil
    • 1 onion, finely chopped
    • 1 garlic clove, finely chopped
    • 2.5 cm piece fresh ginger, peeled and grated
    • 2 teaspoons ground coriander
    • 2 teaspoons ground cumin
    • ½ teaspoon ground turmeric
    • scant ⅓ cup dried red lentils
    • 2/3 cup (150 ml) vegetable stock, hot
    • 1 head cauliflower, cut into small florets
    • 1 large carrot, peeled and diced
    • 400 ml tin coconut milk
    • ¾ cup frozen green beans, thawed and drained
    • 2 tablespoons chopped fresh coriander leaves
    • 1 tablespoon (15ml) lemon juice
    • salt and freshly ground black pepper
    • chopped fresh coriander leaves to garnish

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat 1½ tablespoons of the oil in a large saucepan and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent. Add the garlic, ginger, ground coriander, cumin and turmeric and cook for 2 minutes, stirring all the time.
    2. Rinse the lentils, then stir them into the pan. Pour in the stock, 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 and cook for 3–4 minutes.
    5. Stir in the chopped coriander and 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 extra coriander leaves.

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    Reviews in English (14)


    This is a delicious and easy vege curry! I've made it twice this week- but I do add red curry paste to the spices when frying, to give it an extra kick of spice! Works great!!  -  11 Mar 2012  (Review from Allrecipes AU | NZ)


    Used different ingredients. use fresh green beans, parboiled while in season  -  12 Sep 2010  (Review from Allrecipes AU | NZ)


    Really enjoyed this. It could do with a bit more spice, but had a really filling and nice flavour.  -  11 Oct 2009  (Review from Allrecipes AU | NZ)