Lunch\ Dinner

Easy cauliflower lentil curry


To me nothing goes better then cold weather and a good bowl of curry! Usually building a curry broth and all the flavor that comes along with it can take a bit of time. But as a mama to three energetic boys I usually have about 45 minutes to prep and make dinner. 

Actually a good curry bowl doesn’t have to be complicated and I think I make a pretty great tasting one in about 30 minutes. The best part is that it can all be done in 1 pot saving me time and the energy to clean up afterwards. 

Once you get the flavors you like and learn to make up a good tasting broth you can change up the veggies or protein to switch it up. I don’t think I have ever made the same curry bowl twice because I always use up expiring veggies (another bonus). You can add kale, or eggplant or just keep it simple with cawli and lentils. You get to decide that. So take this recipe as a lose recipe and don’t be afraid to play around with veggies and spices. A great addition is ginger or lemongrass!

OK, enough said now on the the recipe..which is what you really cam here for anyways πŸ˜‰

Easy cauliflower lentil curry

This one pot meal is super easy to make and packs a lot of flavor.


  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tbs curry powder
  • 1 tbs ground cumin
  • 1 tsp ground caraway
  • 1 tbs ground turmeric
  • 1 tbs ground coriander seeds
  • 5 cups of water or broth
  • 2 limes, juiced
  • 1-2 cups of coconut milk
  • 1 whole cauliflower, cut small
  • 5 roma tomatoes, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 block of extra firm tofu, cubed
  • 2 cups of cooked lentils


  1. Saute the onion in a large pot over medium heat with some water or EVOO. Once soft add int he garlic and spices and cook for another 2 minutes, until fragrant.
  2. Add in all the veggies and tofu, water,lime juice, and coconut milk (if you like it extra creamy add 2 cups). Continue cooking until veggies have softened but are still firm.
  3. Add more water as needed, once veggies reach desired softness then add in the cooked lentils. Stir and then remove from heat.
  4. Serve over steamed rice or noodles or eat as is for a lower carb meal. I also love to add
  5. Enjoy! And don’t forget to tag me if you make this recipe (! I love to see your creations.


  1. Wonderful curry! Love the addition of tofu in this lentil curry.

  2. Looks tasty! If you don’t have caraway, can you omit that from the recipe?

  3. Pingback: Why you should be eating this seasonal veggie pasta this winter [Recipe]. - AtMyTable

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