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Tomato, cauliflower and lentil curry

  • 3reviews
  • 178saves
  • 50min

  • 3 people made this

About this recipe: This is an easy vegetable curry with just enough spice! The lentils are filling and you can add any vegetables you have. Spinach leaves add extra colour and flavour.

Ita County Antrim, Northern Ireland, UK

Serves: 4 

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 clove garlic, finely chopped
  • 1 red chilli pepper, finely chopped
  • 1 teaspoon cumin, or more to taste
  • 1 teaspoon curry powder, or more to taste
  • 1 teaspoon ground coriander, or more to taste
  • 1 teaspoon turmeric, or more to taste
  • 12 cherry tomatoes, or 2 whole tomatoes chopped
  • 60g red lentils
  • 120ml water
  • salt to taste
  • 1 cauliflower, broken up into large florets
  • fresh spinach leaves
  • fresh coriander, to serve

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. In a large frying pan or saucepan, heat oil and gently fry onions, garlic and chilli for 5 minutes, stirring frequently to prevent burning. Stir in spices and heat through gently. Add tomatoes, lentils and water; season with salt, stir well, and simmer for 30 minutes or so, or until the lentils are nearly cooked.
  2. Stir in cauliflower florets and spinach leaves; cover for another 10- 15 minutes until cooked.
  3. Serve with freshly chopped coriander.

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Reviews (3)


Used different ingredients. Used Garam Masala instead of curry powder - 12 Dec 2010


Used a tin of chopped tomatoes instead and was lovely! Even my 2 & 4 year old scoffed it with no fuss! - 24 Oct 2014


- 12 Mar 2012

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