A pan serving cauliflower, squash, coconut & lentil curry

Cauliflower, squash, coconut & lentil curry

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(15 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins


Serves 4

Save time on busy days by roasting the cauliflower and butternut squash ahead of time and freezing to make this tasty vegan curry at a later date

Nutrition and extra info

  • cauliflower & squash base only
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal482
  • fat23g
  • saturates16g
  • carbs45g
  • sugars12g
  • fibre9g
  • protein18g
  • salt0.1g
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  • 1 tbsp oil
  • 1 onion, chopped



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

  • 1 tbsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tbsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 200g red lentils
  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • small bunch coriander, chopped
  • cooked wholegrain basmati rice, to serve
  • coconut yogurt (dairy free), to serve

For the roast cauliflower & squash base

  • 1 cauliflower, split into florets, the stalk cut into cubes



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

  • ½ large butternut squash, cut into cubes
  • 1 tbsp oil


  1. For the base, heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can now freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)

  2. Heat oil in a pan, then add the onion and cook until soft, stir in the spices and cook for 2 mins. Stir in the lentils, coconut milk and 200ml water and bring to a simmer.

  3. Cook for 20 mins, then add the roast veg and cook for a further 10 mins, adding a little water if it looks dry. Stir in the coriander. Serve with rice and yogurt.

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Comments, questions and tips

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12th May, 2019
I found this recipe really dry and I added twice the amount of water, did anyone else find this?
1st Mar, 2019
We really enjoyed this. Doubled the garam masala as suggested in previous post, and added more water as the lentils cooked but otherwise followed the recipe. Had half on it's own last night, will have the rest tonight with some chicken. I will definitely make this again.
16th Mar, 2018
Divine! Roasted red pepper and courgettes to bulk out vegetables. True, cauliflower cooked faster so not crunchy at all.I was generous with garam masala - 2tblsp. (It's homemade so extra yummy). Added chili. Didn't bother with coconut yogurt and fresh coriander. Added small amounts of water to the cooking lentil mixture as it became thick. Ended up with very tasty, creamy dahl and stirred vegetables in at the end. Don't be put off by comments. If you have good ingredients-it tastes great. Even better cold the next day. Quite a rich dish cooked in coconut.
20th Feb, 2018
Tasty but you need to add a lot more water than the recipe states otherwise you will end up with crunchy lentils!
31st Jan, 2018
I took the previous comments on board and decided to add more spices. Firstly though, there is nowhere near enough water added at that stage, as the lentils make it very thick..like Dahl, and they would stick to the pan. I added extra water, and then again, and then when veggies were added too. Spices - I mixed some in with the oil before roasting the veg as well, a little Garam, Tumeric, chilli and cumin. In with the onion I put the turmeric and Garam Masala, also cumin seeds, onion seeds, cardamon, cloves, a little cinnamon..salt at the end. It had a fragrant taste and was very thick and filling...didn't really need much rice with it, but I can see how it would be bland because the veg doesn't have much flavour. Also the cauliflower roasted way quicker than the squash, so maybe start squash off first.
31st Oct, 2017
Nice, but not sure I' want as a main on its own. I served this in small portions as a side to lamb curry, and it complimented it well
1st Oct, 2017
After cooking the onions I added a blitzed mixture of ginger, garlic and fresh chilli. I also added chilli powder with the other spices. Did this as I was worried that it might be a tad bland. Was very happy with the end result. It was similar to a dahl in consistency and tasted very good.
25th Sep, 2017
This was awful, completely tasteless! I threw it in the bin and I NEVER do that with food. Really disappointing.
18th Sep, 2017
Looked & smelled delicious, a little bland but perhaps that's my tastebuds!
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