Yellow lentil & coconut curry with cauliflower

Yellow lentil & coconut curry with cauliflower

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(31 ratings)

Prep: 15 mins Cook: 50 mins


Serves 4
This healthy veggie curry is diet-friendly and a great source of iron and fibre

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal356
  • fat17g
  • saturates9g
  • carbs33g
  • sugars9g
  • fibre10g
  • protein18g
  • salt1.4g
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  • 1 tbsp vegetable oil
  • 1 onion, thinly sliced



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

  • 2 garlic cloves, crushed
  • thumb-sized piece ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 tbsp curry paste (we used Bart Veeraswamy Gujurat Masala curry paste)
  • 200g yellow lentil, rinsed



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

  • 1½ l vegetable stock
  • 3 tbsp unsweetened desiccated coconut, plus extra to sprinkle if you like
  • 1 cauliflower, broken into little florets



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

  • cooked basmati rice and coriander leaves, plus mango chutney and naan bread (optional), to serve


  1. Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft.

  2. During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like. Serve with mango chutney and naan bread (optional).

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Comments, questions and tips

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11th Sep, 2017
This was an easy and deliciously flavoursome (albeit a little spicy!) recipe. My only issue was that there seemed to be far too much stock liquid so even after boiling & simmering for over an hour, the consistency was still very watery - it didn't thicken like a curry sauce. That said, I omitted the desicated coconut (which may have absorbed some of it) & added lots of veg (aubergine, mushrooms, red peppers & sweet potatoes - highly reccommend doing this!) which may have added to the liquid. Next time I'll use 0.5L of stock & use coconut milk as others have done to hopefully achieve a thicker sauce - but flavour & ease, perfect.
22nd Sep, 2016
Normally the recipes I try are great and I give 4 or 5 stars. This one - not so much. I ate it in much the same way my dog eats her kibble when she looks at it as if to say "I'll eat it because I'm hungry but I am NOT happy about it" (she'd prefer treats only). Unfortunately, it was just me around that week so I ended up with 3 meals of it. It was filling but also had a weird after taste. Best I can say - it was edible.
24th Jan, 2016
I really enjoyed this..I'm starting on a vegan journey and this will really help me as it's delicious! Ok so I added I small can of coconut milk and 800ml of water and it was perfect and not runny. The coconut milk makes it..I also used 3 tbs of Masala curry paste. I'll be making this again for sure
13th Sep, 2015
I made this with yellow split peas by mistake though not sure they had yellow lentils locally. Took about 60 minutes of simmering before the peas had cooked soft enough but the flavour at the end was excellent. Not a strong coconut flavour but then I also used masala paste instead of korma. Would certainly make again.
15th Jul, 2015
Really, really tasty. I followed the recipe exactly but couldn't find the recommended curry paste so used Tesco's Goan Masala paste instead. It worked really well but was probably a little bit spicier. Overall, a really easy, tasty, no-fuss meal.
10th May, 2015
I made this exactly as per the recipe then got distracted so it had a little longer to cook and was quite thick. my cauliflower hating daughter loved it, it was very nice.
18th Dec, 2014
Lovely, and easy. I put mine in the slow cooker without the cauliflower . I steamed the cauliflower as I was cooking another meal for my anti-curry husband and added it at the last minute. I ate this three days running , on the second day adding broccoli , green beans and peas. The third day .I had it for lunch with some toast! Definitely make it again
11th Oct, 2014
Nice! After reading the comments I only added half a litre of stock and then a can of coconut milk, and reduced the masala paste to 2tbsp instead of 3. It still turned out a bit too watery, so took the lid off for 10 mins and added some cornflour. I soaked the lentils overnight, so they weren't hard as others have said.
1st Apr, 2014
Really lovely recipe... I tweaked it a bit by: using half the stock amount + 1 x can of coconut milk and 1tbsp desiccated coconut. Also added 1 x fresh chilli with the onion, garlic etc, then a big bunch of baby spinach at the end to add a bit more colour. Oh and a dollop of mango chutney stirred in for good measure. Delicious!
1st Feb, 2014
Had this as a midweek meal. Used red lentils and a can of coconut milk instead of yellow lentils and desc coconut. Reduced stock and cooking time accordingly. Also used a tikka curry paste. Tasted good. Bit samey after a while, but we will cook again. Would be nice on the side of another curry.


10th Oct, 2014
Would I be able to make this in a slow cooker?
goodfoodteam's picture
28th Oct, 2014
Hi there thanks for your question, yes this recipe is suitable for slow cooking. We suggest 4-6 hours on low.
16th Feb, 2014
I have just had a go at this recipe, incorporating some of the tips offered . I used Thai curry paste and soaked the lentils pre cooking. I also pre cooked the cauliflower and added some peas. I used a can of coconut cream and added home made veg stock as I went along so as not to end up with watery curry. It is delicious!
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