Lentil Curry over Cauliflower Mash

This is a hearty vegan dish with lots of flavor and spice. We serve it over Cauliflower Mash (recipe included her as well) to soak up all those delicious curry juices that might otherwise be sadly stranded on the plate.

Serves 8 people


For the Curry:
  • 3 cups dried brown lentils
  • 6 cups water
  • 2 tbsp coconut oil
  • 1 large onion, finely chopped
  • 1 red chile, finely chopped (leave some seeds in for spice)
  • 1 tbsp cumin
  • 1/2 tsp garam masala
  • 2 tsp ginger, peeled and minced
  • 1/2 tsp cayenne pepper
  • 2 tsp ground coriander
  • 1/2 tsp turmeric
  • 4 medium tomatoes, chopped
  • 1 cup vegetable stock
  • 2 tsp lemon juice
  • salt to taste
  • 2 tbsp cilantro, chopped
For the Cauliflower Mash:
  • 4 whole cauliflowers
  • 2 tbsp coconut oil
  • salt and pepper to taste


  1. Wash lentils with water and strain
  2. Add lentils to a large pot and add 6 cups water
  3. Bring to a boil then simmer for 10-15 minutes until lentils are soft but not mushy
  4. Set aside
  5. Heat a dutch oven or heavy bottom pan over medium heat and add coconut oil
  6. Add onion and cook until translucent
  7. Add ginger, chile and spices and cook until fragrant (1-2 minutes)
  8. Add tomatoes, vegetable stock, lemon juice and salt and simmer for 5-10 minutes or until tomatoes have softened
  9. Add cooked lentils and warm through for a minute or so
Make the Cauliflower Mash:
  1. Roughly chop the cauliflowers
  2. Bring a large pot of water to a boil and add cauliflower
  3. Cook about 10 minutes or until you can easily insert your knife in the cauliflower
  4. Drain cauliflower and put in a large bowl
  5. Add coconut oil, salt and pepper and mash with a hand masher or gently in a food processor
  1. Place a couple spoonfuls of Cauliflower Mash on the plate
  2. Top with the Lentil Curry

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