Best 3 Vegan Curry With Tomatoes Cauliflower And Lentils Recipes
Embark on a delightful culinary journey with our tantalizing vegan curry, a symphony of flavors and textures that will captivate your senses. This vibrant dish seamlessly blends the natural sweetness of tomatoes, the hearty bite of cauliflower, and the earthy goodness of lentils, all harmoniously combined in a rich and aromatic curry sauce.
In addition to the main recipe, we've curated a collection of delectable variations to suit every palate. Dive into the creamy depths of our coconut milk-based curry, where the subtle sweetness of coconut perfectly complements the savory spices. For a touch of heat, try our fiery green chili curry, where the vibrant green chilies ignite your taste buds with a delightful spiciness. If you prefer a milder option, our korma-style curry offers a velvety and nutty embrace, with a hint of sweetness that lingers on the palate.
No matter your preference, each recipe promises an explosion of flavors and textures, making this vegan curry a versatile and satisfying meal. Whether you're a seasoned vegan, a curious carnivore, or simply seeking a healthy and delicious dish, this comprehensive guide has everything you need to create an unforgettable plant-based curry experience.
RED LENTIL CAULIFLOWER CURRY
This vegan Red Lentil Cauliflower Curry is a spiced Indian Curry made with lentils and cauliflower for a delicious gluten-free and plant-based meal.
Provided by Sarah McMinn
Categories Main Course Main Dish
Time 30m
Number Of Ingredients 15
Steps:
- Heat the coconut oil in a large cast-iron skillet or pot. Once the oil is hot, sauté onions and jalapeños for 5-7 minutes, until tender and fragrant. Add ginger and garlic and sauté for another minute or two. Add curry powder and cumin, stirring to coat.
- Once onions are evenly coated, add tomatoes, lentils, vegetable broth, and cauliflower to the pot and bring to a boil. Reduce heat to a simmer. Cook for 20 minutes, partially covered, stirring occasionally, until lentils and cauliflower are tender.
- Add coconut milk, salt, and pepper. Cook for another 1-2 minutes then remove from heat.
- Serve over rice with fresh cilantro
Nutrition Facts : Calories 385 kcal, Carbohydrate 58 g, Protein 15 g, Fat 10 g, SaturatedFat 8 g, Sodium 723 mg, Fiber 15 g, Sugar 4 g, ServingSize 1 serving
VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS
A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis.
Provided by Maggie Pannell
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
- Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
- Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 33 g, Fat 32.5 g, Fiber 10.5 g, Protein 12.5 g, SaturatedFat 19.9 g, Sodium 200.5 mg, Sugar 7.2 g
VEGAN CURRIED CAULIFLOWER, SWEET POTATO, AND LENTIL SOUP
This vegan lentil soup is quick, easy, nutritious, and delicious.
Provided by Kasmira Bresett
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h10m
Yield 5
Number Of Ingredients 12
Steps:
- Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
- Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 53.9 g, Fat 4.7 g, Fiber 19.7 g, Protein 16.1 g, SaturatedFat 2.5 g, Sodium 820.3 mg, Sugar 12 g
Tips:
- Use fresh vegetables. Fresh vegetables will give your curry the best flavor. If you can't find fresh vegetables, frozen vegetables are a good option.
- Don't be afraid to experiment with different spices. Curry is a versatile dish that can be made with a variety of spices. Experiment with different spices to find a combination that you like.
- Cook the curry on low heat. Cooking the curry on low heat will help to develop the flavors and prevent the vegetables from getting overcooked.
- Serve the curry with rice or naan bread. Curry is traditionally served with rice or naan bread. Rice is a good option for absorbing the curry sauce, while naan bread is a good option for dipping in the curry sauce.
Conclusion:
This vegan curry with tomatoes, cauliflower, and lentils is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you are a vegan or vegetarian, or just looking for a healthy and flavorful meal, this curry is a great option.
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