Lentil & cauliflower curry

Lentil & cauliflower curry

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Prep: 10 mins Cook: 40 mins

Skill level



Serves 4

An earthy spice pot that's low in fat and calories. Use your favourite curry paste along with mustard seeds, turmeric and coconut yogurt

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 3 tbsp curry paste
  • 1 tsp turmeric
  • 1 tsp mustard seeds
  • 200g red or yellow lentils
  • 1l low-sodium vegetable or chicken stock (made with 2 cubes)
  • 1 large cauliflower, broken into florets
  • 1 large potato, diced
  • 3 tbsp coconut yogurt
  • small pack coriander, chopped
  • juice 1 lemon
  • 100g cooked brown rice

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.
  2. Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.

Recipe from Good Food magazine, December 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
julietulip's picture

Loved the lentil and cauliflower curry! Tweaked the recipe to what I had in. Sooooo....didn't bother with lemon, yoghurt or potato. I used tikka paste...but also added garlic, a green chilli and a good punch if ground coriander. Really tasty and felt quite healthy for a curry. Loved the texture of the lentils ....yum yum!!

catbail's picture

Forgot to say, it does take a lot longer than stated. Why is is that if you cooked diced potato in boiling water for 12 minutes, it would just about fall apart, but it you cook in in any other medium it takes forever? There must be a chemical reason for this. Does anyone know?!!
Lovely curry though.

catbail's picture

Love this curry and have cooked it a few times now, but I think the timings are a bit out. I add the potato at the same time as the lentils, then when the potato is half way there add the cauliflower (actually, I use frozen cauli for this), then just cook on until the cauli is cooked. I've started using a 400ml tin coconut milk plus about 300ml stock, and find this is enough liquid. You can always add more. Oh, another thing is that I use Madras paste, it tastes great mixed with coconut milk.

emmie27's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great way to use up a huge cauliflower, added half a cubed courgette too and 1/4 tin chopped toms as I had no curry paste so mixed this with medium curry powder, garam masala, coriander and cumin. Only had plain yoghurt but still tasted great, cooked for slightly longer than suggested. Looking forward to leftovers tomorrow as it made loads.

teresaaregreen21's picture

Just made this with korma paste and added a tin of chopped tomatoes but no yogurt, lemon or coriander. It was delicious. My son liked it but said it would be even better with chicken in! I found it a great veggie alternative. With the tin of tomatoes and extra large cauliflower it would serve six. Looking forward to the leftovers.

Jenneil1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just had this for dinner. Awesome. Just used normal yoghurt and added boiled eggs and spinach. Served with naan bread. Will be making again and again :))

lilemz93's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really good :) I added some garam masala too, and just 750ml of stock. I'd definitely make again.

Frantic Flapjack's picture

This was really lovely as a dinner but as I used Korma paste, it turned out as more of a stew than a curry. If I made it again, I would use a medium paste to spice it up more. Would recommend this as it is a good way to use lentils and the cauliflower cooked beautifully.

Jacqueline Pye's picture

This went down really well. Didn't have coconut yoghurt, so used plain + a little coconut cream, and needed only 750ml of stock. Thai curry paste worked well, though couldn't taste the lemon in the dish after all - perhaps finely grated zest added might sway it. I'm usually a quick cook, but had to rush to prepare and serve in 50 mins. Having said all that, we both really enjoyed the dish and I'll keep the recipe in my "These work" file!

celesta's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Cheap, simple and healthy.

nevilleh's picture

I loved this. The lemon juice and yoghurt really added something. For a cheap and healthy recipe it was delicious. My husband missed there being and meat content, but he is a bit of a carnivore!