A pan serving cauliflower, squash, coconut & lentil curry

Cauliflower, squash, coconut & lentil curry

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(4 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins

Easy

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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Ingredients

  • 1 tbsp oil
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    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

    Turmeric

    term-er-ik

    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
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    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

Method

  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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catie74
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
faceman77
1st Oct, 2017
5.05
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.
sammie7649
25th Sep, 2017
0.05
This was awful, completely tasteless! I threw it in the bin and I NEVER do that with food. Really disappointing.
laurawd
18th Sep, 2017
3.8
Looked & smelled delicious, a little bland but perhaps that's my tastebuds!
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