Lentil Curry Over Cauliflower Rice Recipe

A simple and comforting plant-based meal is lentil curry over cauliflower rice. This creamy dish is made by Annabelle Randles with coconut milk. All-plant-based, this recipe is vegetarian and vegan.

– 2 tablespoons vegetable oil – 1 cup finely chopped onion – 4 garlic cloves, grated – 1 (2-inch) piece of ginger, grated – 2 tablespoons mild curry powder – ½ teaspoon cayenne pepper, or more to taste – 1 cup dried lentils (green or brown) – 1 (14.5-ounce) can chopped tomatoe – 2 cups water – 1 (13.5-ounce) can coconut milk – 1 cup finely chopped cilantro, plus extra for serving – Lemon juice to taste – Salt to taste – 1 large head cauliflower (about 1 ¾ pounds) trimmed and chopped, including core – 3 tablespoons vegetable oil – 2 cloves garlic, grated – ½ teaspoon salt



In a large pot, heat 2 tablespoons vegetable oil on medium. Stir in the onion for 6 minutes until soft.

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Start boiling, then lower heat to medium-low. Simmer covered for 20–25 minutes, stirring occasionally, until lentils are tender. 

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While waiting, make cauliflower rice: Crush cauliflower florets and cores with a box grater with the largest holes. 

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You can also pulse cauliflower in a food processor. Frying pan with 3 tablespoons vegetable oil over medium heat. 

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Salt, grated garlic, and cauliflower rice. Fry until cauliflower rice softens, 3–4 minutes. 

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Garnish lentil curry with cilantro and lemon juice and salt. With naan, serve lentil curry over cauliflower rice.

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Roasted Potatoes With Spinach Chimichurri Recipe 

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