Go Back
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.