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Celebrate the lentil with Cauliflower Red Lentil and Potato Curry!



Total time

0 minutes






  • 4 tablespoons olive or canola
  • 1 small head cauliflower, separated into florets
  • 1 medium onion
  • 1 small red, green or yellow bell pepper
  • 2 tablespoons Madras curry powder, such as Penzeys
  • 1 tablespoon minced ginger
  • 4 cloves garlic
  • 1 can (15-ounce) diced tomatoes
  • 4 cups vegetable broth
  • 1 cup red lentils, picked over
  • 1 pound small Yukon Gold potatoes
  • 0.25 cup chopped cilantro
  • salt and freshly ground black pepper


  1. Preheat oven to 375 degrees.  Toss cauliflower with 2 tablespoons oil.  Spread out on a baking sheet and roast until just tender, approximately 15 to 20 minutes.
  2. Meanwhile, heat remaining 2 tablespoons oil in a large, shallow pot over medium-high heat.  Add the onion and pepper, reduce heat to medium-low and cook until tender, approximately 10 minutes.  Add curry powder, ginger, garlic and stir 30 seconds.
  3. Add tomatoes, vegetable broth, red lentils and potatoes.  Bring to a boil, reduce heat, cover slightly and simmer 15-20 minutes or until lentils and potatoes are tender.
  4. Stir in cauliflower and heat through.  Add the cilantro and season to taste with salt and black pepper.

✅ Vegetarian

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