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Lentil & Cauliflower Curry

Forget the greasy korma – curries can be super healthy and totally delicious! This one is packed full of goodness from cauliflower and lentils; rich in B vitamins, iron, fibre and folate and a great source of protein.

  • 1 tbsp olive oil
  • 3 medium onions, diced
  • 3 cloves garlic, diced
  • 1 large cauliflower head, roughly cut into florets
  • 3 medium carrots, roughly diced
  • 1 tin green beans
  • 1 cup (200g) red lentils, rinsed
  • 900ml vegetable stock made up with 2 stock cubes
  • 1 heaped tbsp curry powder
  • ½ tsp ground cumin
  • 1 tsp ground turmeric (optional)
  • ½ tsp ground coriander (optional)
  • 1 tin chopped tomatoes
  • 1 can coconut milk
How to make lentil & cauliflower curry
  1. Heat oil in a large pan over medium heat. Add onion and saute for 2-3 minutes.
  2. Add the garlic and saute for 1 minute. Add all of the spices and saute for a further 2 minutes.
  3. Add the stock, tinned tomatoes and lentils. Leave to simmer for 15 minutes uncovered, stirring occasionally.
  4. Add coconut milk, cauliflower and carrots and leave to simmer for a further 10 minutes, stirring occasionally.
  5. Add tinned green beans and leave to simmer for a further 2 minutes.
Nutritional Information

This recipe serves 6, and each serving (without rice) contains:

  • Energy: 295kcal
  • Carbohydrate: 39g
  • Sugars: 15.5g
  • Protein: 15g
  • Fat: 9g
  • Saturated fat: 5.1g
  • Salt: 0.74g
Serve with rice

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