Cauliflower Lentil Curry

Name: Cauliflower Lentil Curry
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Cuisine: South Asian
Ingredients: 280 g Cauliflower; 110 g Split red lentils; 250 g Canned crushed tomato; 70 g Yellow onion; 4 g Curry powder; 15 ml Olive oil; 350 ml Water; 3 g Fine salt

Cauliflower keeps its shape above a base of softened red lentils and tomato. This curry works for a dinner where the vegetables and sauce cook together rather than becoming separate jobs. Give the lentils their head start before adding small florets. Stir as the sauce thickens and add water as needed so the cauliflower can finish cooking.

Golden lentil curry with cauliflower florets served on a white plate. — Representative photograph · Lentil cauliflower curry by Joey Doll · Source · CC BY 2.0. Full frame resized without enlargement to a maximum width of 1200 pixels and converted to WebP. Representative lentil and cauliflower curry. The portion, texture and plating may differ from this recipe; the photograph does not establish the exact seasoning formula. Not a photograph of a PANTRISORA kitchen trial.

South Asian · Preparation time: 12 min · Cook time: 28 min · Total time: 40 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

280 g Cauliflower
110 g Split red lentils
250 g Canned crushed tomato
70 g Yellow onion
4 g Curry powder
15 ml Olive oil
350 ml Water
3 g Fine salt

Allergens listed for these ingredients · None identified. Check package labels.

Step-by-Step Instructions

Rinse lentils and cut cauliflower into small florets. Dice onion and soften in oil in a saucepan.
Stir in curry powder, tomatoes, lentils, measured water and salt. Simmer for ten minutes, stirring so lentils do not stick.
Add cauliflower and simmer until the lentils are soft and florets are tender. Stir occasionally, adding hot water if the sauce thickens before the cauliflower cooks.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, sieve or colander, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep split red lentils for sauce thickening. Whole chickpeas are already discrete pieces and cannot replace the lentils' collapsing texture or liquid absorption.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.