Cauliflower and Lentil Curry with Coconut Milk

Bowl of cauliflower and lentil curry with naan bread in background

This cauliflower and lentil curry is the perfect winter warmer, and great for introducing children to curry. I can say this with certainty as my 3 year old, who gobbled up curry when he was a baby, is going through a fussy patch. I can’t say s*rong or sp*cy anywhere near his food, even if I’m saying it’s not one of these things. I’m the sort of person who loves to try new things – rabbit, octopus, skirt steak, I’ll give it a go. And yet at the  moment my son will dislike a new food just on principle.

collage of dishes with cauliflower and lentil curry, naan breads in background

So I started with a lentil curry, as he can usually tolerate lentils (he can detect a chickpea nearly without fail, but loves hummus, work that one out). I added cauliflower, which we all love . Who doesn’t love cauliflower cheese !?

bowl of cauliflower and lentil curry with coriander garnish and naan in background

I then did a little research into South Indian spices, as coconuts are the star of Keralan cuisine (as in my Kerala style sweet potato and adzuki bean curry). Having a very particular three year old we eat a lot of pasta, and a coconut based gravy made a nice change from creamy or tomato sauces. I selected just a few spices and didn’t overdo them. This made the resulting dish aromatic enough for us grown ups, but mild enough for the small one. This time I forgot the chilli powder, and it was still a really tasty dish.

The 3 year old’s plate was practically licked clean.

wooden board with chopped cauliflower, near can of coconut milk, bowl of lentils, bowl of peas, dish of spices, can of coconut milk

Is this cauliflower and lentil curry easy?

When I say this is a curry, I mean it’s a spicy dish with Indian inspiration. It isn’t, however, authentically Indian. I’ve used a more modern British cooking technique by cooking it all in one pot with no added fat. This is one of the techniques I discuss in my article on no added fat comfort food.

This meal serves two as a dinner, or more with side dishes. For the ultimate easy meal mop it up with naan bread or chapatti. Do you have a fussy child? I’d love to hear more in the comments!

5 from 2 votes
Bowl of cauliflower and lentil curry with naan bread in background
Lentil, cauliflower and coconut curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

  This quick and easy vegan curry has a silky smooth texture thanks to the coconut milk

Course: Dinner
Cuisine: British/Indian
Servings: 2
Calories: 504 kcal
  • 1 medium cauliflower
  • 1 400ml/13.5floz can coconut milk
  • 6 oz split red lentils 170g
  • 1 cup frozen peas A generous handful
  • 2 pinches chilli or cayenne pepper (optional)
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp mustard powder
  • 400 ml vegetable stock/bouillon 13.5 floz
  1. Slice the leaves and stalk off the cauliflower and chop it. I simply cut a couple of slices lengthways then turn and repeat - as if I was dicing an onion.

  2. Open the can of coconut milk and pour it into a pan. You may need a spoon if the weather has been cold.

  3. Weigh out the lentils and measure the spices, and add them to the pan.

Add the cauliflower and vegetable stock to the pan and mix well.
  1. Bring to the boil then simmer for 15-20 minutes or until the lentils are cooked. Stir the pan occasionally and add more water if it starts to stick.

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