Best Cauliflower Squash Coconut Lentil Curry Recipes

CAULIFLOWER, SQUASH, COCONUT & LENTIL CURRY

Cauliflower, squash, coconut & lentil curry image

Save time on busy days by roasting the cauliflower and butternut squash ahead of time and freezing to make this tasty vegan curry at a later date

Provided by Lulu Grimes

Time 1h30m

Number Of Ingredients 12

Ingredients

1 tbsp oil
1 onion , chopped
1 tbsp garam masala
1 tbsp turmeric
200g red lentils
400ml can coconut milk
small bunch coriander , chopped
cooked wholegrain basmati rice , to serve
coconut yogurt (dairy free) , to serve
1 cauliflower , split into florets, the stalk cut into cubes
½ large butternut squash , cut into cubes
1 tbsp oil

Steps:

For the base, heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can now freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
Heat oil in a pan, then add the onion and cook until soft, stir in the spices and cook for 2 mins. Stir in the lentils, coconut milk and 200ml water and bring to a simmer.
Cook for 20 mins, then add the roast veg and cook for a further 10 mins, adding a little water if it looks dry. Stir in the coriander. Serve with rice and yogurt.

Nutrition Facts : Calories 482 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium

LENTIL & CAULIFLOWER CURRY

Lentil & cauliflower curry image

An earthy spice pot that's low in fat and calories. Use your favourite curry paste along with mustard seeds, turmeric and coconut yogurt

Provided by Lucy Netherton

Categories Main course

Time 50m

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
1 large onion, chopped
3 tbsp curry paste
1 tsp turmeric
1 tsp mustard seeds
200g red or yellow lentil
1l low-sodium vegetable or chicken stock (made with 2 cubes)
1 large cauliflower, broken into florets
1 large potato, diced
3 tbsp coconut yogurt
small pack coriander, chopped
juice 1 lemon
100g cooked brown rice

Steps:

Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.
Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.

Nutrition Facts : Calories 382 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 0.7 milligram of sodium