Lentil & cauliflower curry

Lentil & cauliflower curry

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(57 ratings)

Prep: 10 mins Cook: 40 mins


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

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal382
  • fat11g
  • saturates2g
  • carbs50g
  • sugars12g
  • fibre8g
  • protein23g
  • salt0.7g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, chopped



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

  • 3 tbsp curry paste
  • 1 tsp turmeric



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

  • 1 tsp mustard seeds
  • 200g red or yellow lentil



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

  • 1l low-sodium vegetable or chicken stock (made with 2 cubes)
  • 1 large cauliflower, broken into florets



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

  • 1 large potato, diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 tbsp coconut yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • small pack coriander, chopped
  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 100g cooked brown rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  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.

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Comments, questions and tips

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19th Jan, 2019
A lovely curry and the coconut yogurt is a revelation. Stuck to the recipe and got four very generous portions. I used a firm red potato which kept its shape and cooked that for five minutes before adding the cauliflower. Served with wholegrain rice - very tasty and felt really good for me!
27th Sep, 2018
very good and quite light. Followed recommandations from comments : added the potatoes (very finely diced) with the lentils and then the cauliflower when they were half-done. Had to use one liter stock but had a huge cauliflower. I also covered the pan after adding the cauliflower. Didn’t really check the time but I’d say it took longer than stated. Did not bother with yogurt or coconut.
bluebellbunny's picture
5th Jan, 2017
Absolutely delicious! Needed a bit more spice , I used lots more and added plenty of creamed coconut and a bit of tom purée and a load of peas. Will def be making again.
4th Jan, 2017
ooh this is lovely! I added some kale and a some pumpkin.
KochinVeronica's picture
22nd May, 2016
26th Feb, 2016
Very simply and tasty. Followed advice from comments and added potatoes (diced small) with the lentils and found that 1l of liquid was perfect (but did have a large cauliflower!). Just added 700ml to start with and then topped up as necessary. Will make again.
22nd Sep, 2015
Gorgeous recipe! The texture of the lentils with the potato and cauliflower was perfect as was the combination of spices. I made my own curry paste by using a 6 oz (170g) can of tomato paste, 2 TBS of madras curry powder, and 1 tsp ginger paste. Modifications: -sautéed 3 cloves of garlic with the onion -omitted the tumeric, mustard seeds, and brown rice, as I didn't have them -used 2 potatoes instead of 1 -used 450mL of stock + 500mL of water -substituted coconut milk for coconut yogurt and parsley for coriander, as that's what I had on hand -added probably 2 extra TBS of madras curry powder along the way I think it would probably serve 8-10 people or maybe 6 very hungry eaters! Perfect for lots of leftovers.
4th Feb, 2015
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!!
28th Aug, 2014
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.
28th Aug, 2014
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.


9th Dec, 2013
Is this freezable?
goodfoodteam's picture
18th Dec, 2013
Hi there, Yes this curry will freeze well. We hope you enjoy it. 
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