Red Lentil Curry with Spinach and Roast Cauliflower
My family loves Indian take-out, to be honest so do I. But I don’t love how I feel after I eat it. When we went vegetarian, I knew I had to prefect a couple of fake-out meals that could satisfy my families love of Indian take-out. The roast cauliflower with sweet creamy lentil is the perfect meal to indulge in when you are craving your favourite takeaway curry. I like to served it with prepared naan, jasmine rice and samosas.
Roasted Cauliflower Ingredients
- 1 head cauliflower, broken into bite sized florets
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Curry Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon mustard seeds
- ½ teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon garam masala
- 1 tablespoon coriander
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons tomato paste
- 1 cup marinara sauce (I use Rao’s brand)
- 1 cup diced tomatoes
- 2 cup vegetable broth
- 1 can full-fat coconut milk
- 1 ½ cups dried red lentils, rinsed and sorted
- 3 cups fresh spinach
Suggested Sides
- Store bought samosas
- store bought naan bread
- prepared Jasmine rice
Step 1: Instructions for the Roast Cauliflower
Preheat the oven to 425 degrees F.
Gently toss the cauliflower with oil and spices until coated. Spread evenly on a parchment-lined baking sheet. Roast the cauliflower in the heated oven for about 20 minutes, remove the cauliflower from the oven, toss and spread even again. Continue to roast for another 20 minutes or until the cauliflower is crispy and caramelized.
Step 2: Instructions for the Curry
Preheat the Instant pot to saute and heat the oil. Add the onion, garlic and ginger cook, stirring occasionally until tender, about 5 minutes. Add the spices and stir until fragrant about 1 minute. Add the tomato paste and stir to combine.
Change the instant pot setting to manual or pressure cook mode at high pressure for 5 minutes.
Step 3: Instructions for Serving
After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually.
Remove the lid, and pour in the coconut milk, spinach and cauliflower and stir. Serve with jasmine rice, Naan bread and Samosas. Enjoy!
