Yellow lentil & coconut curry with cauliflower

Yellow lentil & coconut curry with cauliflower

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(21 ratings)

Prep: 15 mins Cook: 50 mins


Serves 4
This healthy veggie curry is diet-friendly and a great source of iron and fibre

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal356
  • fat17g
  • saturates9g
  • carbs33g
  • sugars9g
  • fibre10g
  • protein18g
  • salt1.4g
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  • 1 tbsp vegetable oil
  • 1 onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • thumb-sized piece ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 tbsp curry paste (we used Bart Veeraswamy Gujurat Masala curry paste)
  • 200g yellow lentil, rinsed



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 1½ l vegetable stock
  • 3 tbsp unsweetened desiccated coconut, plus extra to sprinkle if you like
  • 1 cauliflower, broken into little florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • cooked basmati rice and coriander leaves, plus mango chutney and naan bread (optional), to serve


  1. Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft.

  2. During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like. Serve with mango chutney and naan bread (optional).

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Comments (29)

hcraib's picture

Had to leave this simmering for much longer as the lentils took longer than the recipe suggests. But enjoyed very much once it was finally finished.

ellelinfoot's picture

Quite flavoursome but far, far too runny.

loakley1968's picture

Agree with all the other comments - not a good recipe, too mushy and wouldn't recommend

pipmichael's picture

Having taken in to account the various comments about this recipe, I soaked the split peas over night and pre cooked until just tender
(still with a bit of bite)I then used a half a block of cocont milk, instead of desicated, in half a pint of water. Used a bit more water to ensure ingredience covered. Cooked another 20 mins and then added cauliflower. Very very tasty.

daisyblue's picture

I make a similar meal but I use red lentils instead with some coconut milk instead of dessicated coconut- I cook the red lentils in a little water first till they are mushy then add them to the onions, ginger(+ other spices- mustard seeds, cumin etc) and cauliflower with the coconut milk- makes a thicker sauce.Finnish with lemon juice and coriander.

assia185's picture

Great vegetarian dish. I've had to put it in a pressure cooker to get the lentils to soften quicker, because they didn't soften in 40 minutes the first time we tried it. I also used less stock than the recipe suggests, to make it thicker. I started with 750ml then topped it up when i added the cauliflower. the result was much nicer that way :)

mrsamant's picture

Substituted the lentils for green lentils as couldn't get yellow ones on the day. Used korma curry paste to use up a jar I had left over. This made an absolutely delicious curry, which I am going to make time and time again. Even my husband who usually hates lentils, coconut and korma tried this and said he would join me for some next time!

lilmst's picture

It doesn't gel well, the mixture is far too runny like soup and there is nothing to bind lentils and cauliflower together. Added tomato puree which made it a bit better but not a 'wow' dinner. Nice enough but wouldn't rush back to make again.

marianneball's picture

The flavours are really great, but the texture is all wrong. It needed a fair bit longer for the lentils to soften and there's not enough binding it together, so the lentils and cauliflower separate out rather than being held together in a rich sauce. This needs either more curry paste or tomato puree to hold it together.


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