Make Ahead

Cauliflower + Red Lentil Curry

December 13, 2012
1 Ratings
  • Serves 4, heartily
Author Notes

This is one of our favorite go-to recipes when the weather gets cold. It's a lot of food for very little cash, it's rich and satisfying and totally creamy while still being 100% vegan. You could substitute yellow split lentils or mung beans for the red lentils. Serve with cooked quinoa, millet or brown rice if you want a more substantial meal. —Weird & Ravenous

What You'll Need
  • 1 yellow onion, peeled and roughly chopped
  • a 2-inch piece of ginger, peeled and roughly chopped
  • 4 garlic cloves, peeled and roughly chopped
  • Small handful cilantro, stems and all, plus more for serving
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons curry powder
  • a 14-ounce can coconut milk
  • Coarse salt
  • 1 cup split red lentils
  • 1 cauliflower, cut into bite-sized florets
  • Hot sauce for serving
  1. Combine the onion, ginger, garlic and cilantro together in the bowl of a food processor and pulse until finely minced.
  2. Heat the olive oil in a large, heavy pot set over medium-high heat and add the mixture from the food processor along with the curry powder. Cook, stirring now and then, until the moisture is quite evaporated and mixture is fragrant, about 5-10 minutes.
  3. Add the coconut milk plus two cans' worth of water. Season the mixture to taste with plenty of salt and stir in the lentils and cauliflower.
  4. Bring the mixture to a boil, lower the heat to a simmer and cook until the lentils and cauliflower are softened and beginning to break down, about 25 minutes.
  5. Serve with plenty of roughly chopped cilantro and hot sauce if desired.

See what other Food52ers are saying.

  • Ellesbelly
  • FearNoWeevil
  • Euchimiya
  • NapaCook
Cleo Brock-Abraham and Julia Turshen are the two best friends behind Weird & Ravenous, a production company that makes fresh content about food and the relationships it inspires. With a careful understanding of the many factors that go into preparing a meaningful meal, Weird & Ravenous is stirring the pot.

5 Reviews

Euchimiya November 1, 2017
Five years later, this is still one of my favorite soups. It seems to me vastly underrated on the site.
NapaCook February 9, 2013
I really like Weird and Ravenous' recipes. In particular they are well suited to preparing ahead for lunches. This one however is not office approved. If you heat this up in the office kitchenette, prepare to be ridiculed for eating food that smells like...well...farts. Maybe I'll try it with sweet potato or something less aromatic than cauliflower next time :)
Ellesbelly January 12, 2013
these videos are the best! The music especially... Keep up the good work guys.
ellenu January 5, 2013
I agree--I couldn't believe this tasted as good as it did with so few ingredients and so little preparation. Thanks for the recipe
FearNoWeevil January 4, 2013
Wow. I've made this twice now and it is one of the best things I've ever eaten. Perfect side dish for salmon. Or great on its own. I also like to add a spoonful of greek yogurt as a topping.