Recipes, Salty

Indian red lens curry

Spicy red lentil curry with cauliflower rice

If you like Indian spicy dishes, the following recipe for red lentil curry might be just for you. For Karri, the garam masala spice blend adds an Indian spice kick and if you’re a spice lover, this is definitely for you! A refreshing curry with a light cauliflower rice is a real comfort food that nourishes both body and soul. Fortunately, the preparation is no rocket science and this warming dish is easy to prepare, perfect for enjoying on a weeknight.

Amount: 3 – 4 curry lovers
Preparation time: 35 minutes
Severity: medium
To prepare you need:

  • 1 tablespoon olive oil (optional, you can also use water if you wish). However, you will probably need a little more than 1 tablespoon for the water, so add as needed so that the onion and garlic don’t burn).
  • 1 bay leaf
  • 1 tablespoon of spice cumin
  • 1 medium onion
  • 3 cloves of garlic
  • 2 cm piece of ginger
  • 1 chilli chicken
  • ½ teaspoon ground coriander
  • 1 teaspoon garam masala (for example SEDA , make sure the seasoning mix does not contain starch, sugar or other unnecessary additives).
  • ½ teaspoon turmeric
  • 400g crushed tomatoes
  • 500-600 ml vegetable broth (add more/less if needed)
  • 190g red lentils
  • 200ml coconut cream (if you prefer a lighter version, you can reduce the amount of coconut cream considerably or leave it out altogether).
  • ½ lime juice (freshly squeezed)
  • sea salt and pepper (to taste)
  • handful of fresh coriander
  • 1 larger cauliflower head

How to make red lentil curry?

Heat the olive oil or water in a pan and sprinkle the cumin and 1 bay leaf over the pan. Roast them for about 30 seconds and then add the finely chopped onion. When the onion starts to turn translucent, add the finely chopped garlic, ginger and chilli and simmer for another 2-3 minutes. Next, add the spices to the pan and simmer for another 30-60 seconds, stirring constantly. Then add the crushed tomatoes, broth and lentils to the pan. Let it sit for about 20 minutes until the lentils are soft.

While the curry is simmering, prepare the cauliflower rice. To do this, wash and chop the cauliflower into florets and place in a food processor. Process the cauliflower florets until they form a paste resembling rice. If you like, you can heat the cauliflower in a pan or serve raw. When the lentils are soft in the curry, mix in the coconut cream, lime juice and salt. As the very last step, stir in the chopped fresh coriander and turn off the heat. Serve the tangy curry with cauliflower slaw, fresh coriander and a lime wedge.

See more 100% plant-based recipes in our online recipe book.

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