Vegan Curry with Tomatoes, Cauliflower, and Lentils

This is an easy vegan vegetable curry with just enough spice! The lentils are filling and you can add any vegetables you have. Spinach leaves add extra color and flavor.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 174 Calories

Ingredients

• ½ cup water
• salt to taste
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 small onion, diced
• 1 clove garlic, finely chopped
• 1 fresh red chile pepper, finely chopped
• 2 cups fresh spinach leaves, or to taste
• 2 tablespoons chopped cilantro, or to taste
• 12 cherry tomatoes, chopped
• ¼ cup dried red lentils
• 1 head cauliflower, separated into large florets

Recipe Instructions

Step 1

Heat olive oil in a large skillet over medium heat and cook onion, chile pepper, and garlic, stirring frequently, about 5 minutes. Stir in cumin, curry powder, ground coriander, and turmeric and cook until heated through, 1 to 2 minutes.

Step 2

Stir cherry tomatoes, lentils, and water into the pot. Season with salt, stir well, and simmer until lentils are almost cooked through, about 20 minutes. Stir in cauliflower and spinach leaves, cover, and cook until cauliflower is soft and spinach is wilted, 10 to 15 minutes. Serve with freshly chopped cilantro.