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Roasted Cauliflower and Lentil Curry

Sadia Badiei
Prep Time 10 mins
Cook Time 20 mins
Roasting Time 30 mins

Ingredients
  

The Cauliflower

  • 1 Tbsp vegetable oil 15 ml
  • 1 tsp garlic powder 5 g
  • 1 tsp onion powder 5 g
  • 1/2 tsp paprika powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

The Curry

  • 1 Tbsp vegetable oil 15 ml
  • 1 yellow onion diced
  • 3 cloves garlic crushed
  • 1 Tbsp curry powder 15 g
  • 1/2 Tbsp garam masala powder 7.5 g
  • 1 head of cauliflower broken into small pieces
  • 1/2 Tbsp turmeric powder 7.5 g
  • 1 tsp cumin powder 5 g
  • 1 tsp coriander powder 5 g
  • 1 tsp cinnamon powder 5 g
  • 1 tsp salt 5 g
  • 1 can 400 g diced tomatoes
  • 1 red bell pepper
  • 10 cherry tomatoes cut into halves or quarters
  • 1 can 400 ml coconut milk
  • 1 can 250 g cooked brown lentils
  • 2 cups fresh spinach 60 g

Instructions
 

  • Preheat the oven to 210 C /400 F. Toss the cauliflower with salt, pepper, garlic powder and some oil. Spread evenly on a baking tray lined with baking paper. Roast for 40-50 minutes, until crispy and golden. It may be ready sooner, it varies depending on the oven, so start checking the cauliflower after the first 20 minutes.
  • In a large pot on medium heat, cook the onions in the oil, until they're slightly translucent. Add the garlic and all the spices, and stir constantly for 30 seconds to 1 minute, so they don't burn.
  • Add the diced cherry tomatoes, the diced red bell pepper, then the can of tomatoes, and stir to combine everything. Let it simmer for 5 minutes. Add the coconut milk, lentils, spinach and roasted cauliflower. Allow to simmer for 5 more minutes. Serve with basmati rice.