A pan serving cauliflower, squash, coconut & lentil curry

Cauliflower, squash, coconut & lentil curry

  • 1
  • 2
  • 3
  • 4
  • 5
(26 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Rochelle Bullock's picture
Rochelle Bullock
13th Apr, 2020
1.05
This is the blandest curry ever - save your time and do not make. I had the ingredients already and really hate wasting food, so tried to save it by frying a couple of garlic cloves with the onions, adding veg stock to the lentils, seasoning the veg before roasting, adding a chopped fresh chilli, doubling the garam masala & adding some other spices I had (ground coriander, smoked paprika) unfortunately I didn’t have any curry paste/powder or I’d have used. Agree with the other recipes that you need more water for the lentils.. The list goes on just save your time and find another recipe. Great shame as I usually love BBC Good Food recipes.
marktewk
12th Apr, 2020
2.05
Wasn't clear whether the pan needed to be covered while the lentils were cooking. It soon became clear that the pan needed to be covered and more liquid was required; I managed to rescue it but only just. The recipe was filling but not particularly strong in flavour - maybe the butternut squash needed more roasting?
georgiexxx
9th Apr, 2020
Loved this and will make again. I agree that the basic recipe lends itself to tinkering with spicing and lentils which makes it very flexible.
Traceyfoz
9th Feb, 2020
4.05
This was tasty. I chopped the squash into quite small pieces so didn’t have an issue with the cauliflower not being crunchy. I did add more water as it was very thick as it was cooking, also an extra tbsp of Garam Masala due to the extra liquid. I would probably add some chilli next time .
lreid19
12th May, 2019
I found this recipe really dry and I added twice the amount of water, did anyone else find this?
miffycat
1st Mar, 2019
5.05
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.
Bleggio
16th Mar, 2018
5.05
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.
phillyfrog
20th Feb, 2018
4.05
Tasty but you need to add a lot more water than the recipe states otherwise you will end up with crunchy lentils!
Mardiray
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.
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

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?