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Vegetable and Red Lentil Coconut Curry with Spice Roasted Cauliflower.

In the wake of David Attenborough’s latest documentary “A Life On Our Planet” I, like many others, am reducing the amount of meat in mine and my family’s diet. If you haven’t seen the documentary, in summary everything is terrible and David Attenborough is bitterly disappointed in us all. Not only is eating less meat environmentally responsible, it also intrinsically means a healthier diet. So with that in mind I’ve been enjoying creating more vegetarian recipes. This vegetable and red lentil coconut curry with spice roasted cauliflower is high up on our list of favourites so far.

The curry is lightly spiced and the coconut milk adds a sweet and creamy quality that my toddler loves. It is quick and simple to make and packed full of goodness. Nutrient rich sweet potatoes, lentils that are high in protein and fibre, and plenty of vitamins from the vegetables. It tastes naughty, but you feel great for eating it.

I find cauliflower to be an under rated vegetable. Roasted in spices like this is takes on a nutty, buttery quality that showcases it at it’s very best. Spice it up for the adults, or leave mild for the kids.

Bon appetit!

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Vegetable and Red Lentil Coconut Curry with Spice Roasted Cauliflower.

A lightly spiced, family friendly coconut curry with sweet potato, red lentils and vegetables. Served with buttery roasted cauliflower spiced with delicious Indian flavours.
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4


  • Large saucepan
  • Roasting tray


  • ~350 g cauliflower florets
  • 1 medium sweet potato peeled and cut into 1 inch cubes
  • 1 yellow onion finely diced
  • 1 tbsp garam masala
  • 1 tbsp ground turmeric
  • 1 tbsp curry powder mild
  • 2 tbsp tomato paste
  • 1×400 ml can of coconut milk
  • 400 ml vegetable stock if feeding to babies under 2 use a low sodium stock
  • 100 g red lentils
  • 1/2 courgette/zucchini
  • 3-4 medium mushrooms
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • 1 tsp chilli powder optional
  • olive oil, salt and pepper to taste


  • Preheat your oven to 180°C (356°F)
  • Put the cauliflower florets onto a lined baking sheet, drizzle with olive oil, cumin seeds, paprika, chili powder (if using) salt and pepper. Mix well so that the cauliflower is evenly coated and roast in the oven for 25 minutes to half an hour.
  • Meanwhile, heat some olive oil in a large saucepan and add the onions. Throw in a pinch of salt (this will prevent the onions from burning) and cook on a medium/low heat for about 3 minutes until they are softened and just starting to colour.
  • Add the tomato paste, garam masala, turmeric and curry powder stir and cook for another 2 minutes.
  • Add the stock and coconut milk and bring to a gentle simmer.
  • Place the sweet potato and lentils into the sauce, stir and cook with a lid on for 10 minutes stirring regularly.
  • Add the courgette and mushrooms, and cook with the lid off for a further 5-10 minutes, until the potatoes and lentils are tender.
  • Allow to cool for a few minutes before serving with the spiced cauliflower, rice or naan½ and your favourite Indian sides.


As with all curries, this one tastes even better the day after cooking. It freezes well and the recipe can easily be doubled for batch cooking. 
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