Red Lentil Curry with Roasted Cauliflower
This Red Lentil Curry is super easy to whip up on busy weeknights, and reheats well as leftovers! It pairs well with the roasted cauliflower, and can also be served with brown rice if desired. Be sure to check out the recipe notes for ideas on cooking your brown rice if you choose to add that to your meal. Note that this curry is very mild without the optional chili powder - so be sure to add this to taste if you want some spice!
Ingredients
Roasted Cauliflower
- 1 head of cauliflower
- 1 tablespoon veggie broth - (or water)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional: 1 teaspoon chili powder, or to taste
Red Lentil Curry
- 2 cups red lentils - (not cooked)
- 3 cups water
- 2 cups frozen peas - thawed*
- 2 cans chickpeas - drained and rinsed
- 2 cups tomato sauce OR tomato puree
- 2 teaspoon curry powder
- 1.5 teaspoon garlic powder
- 1.5 teaspoon onion powder
- 1 tablespoon tamari
- 2 teaspoon smoked paprika
- ¼ teaspoon salt
- pinch of black pepper
For Serving (Optional)
- 2 cups cooked brown rice*
Instructions
Roasted Cauliflower
- Preheat the oven to 375 F.
- Chop the head of cauliflower into florets - make the florets as big or small as you like.
- Toss the florets with all remaining Roasted Cauliflower ingredients.
- Roast in the preheated oven for 20-30 minutes, or until golden and tender. About halfway through the cooking time, mix them around the pan so they get evenly cooked.
- While the cauliflower cooks, start on your Red Lentil Curry:
Red Lentil Curry
- Cook your lentils according to either of the below directions - note that the lentils will become a "mushy", refried-bean-like consistency. This is what we want! If using the instant pot: dump the red lentils and water into the instant pot, set to High Pressure for 10 minutes. When the cycle is complete, let it Naturally Release for 10 minutes, then Quick Release the remaining pressure. If using the stove top: dump the red lentils and water into a large pot and bring to a boil. Turn down to a simmer and let the lentils cook for approximately 15 minutes.
- While lentils are cooking, measure and prepare the rest of your ingredients.
- Once the lentils are done, keep them on low heat while you give them a stir (if using the instant pot, the "Keep Warm" or "Slow Cook" options both work well here). Keeping the pot at low heat, mix in all other ingredients for the Red Lentil Curry until everything is incorporated and cooked through.
- Serve on its own, or with the roasted cauliflower and/or cooked brown rice!
- Store leftovers in an airtight container in the fridge.
Notes
*Frozen Peas: to thaw your frozen peas, simply run them under some water. If they are still a bit cold when you throw them into your curry, it's okay! They will warm up once they are added to the pot.
*Cooked Brown Rice: if you want to cook up some brown rice to go with your curry and cauliflower, here are some possible ways to cook it:
If using the instant pot: dump 1 cup brown rice and 1.25 cups water into instant pot, set to High Pressure for 15 minutes. When the cycle is complete, let it Naturally Release until all pressure has released.
If using the stove top: dump 1 cups brown rice and 2 cups water into a pot and bring to a boil. Reduce to low and cover until rice is cooked - usually about 45 minutes. If your rice comes with package directions you can also choose to follow those, though most of the time the directions will be pretty similar to this method.
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!