Cauliflower and Lentil Curry

Eric Bakker N.D.March 31, 2022

Who would have thought that curried cauliflower tastes so good. I make this dish very regularly, especially in the cooler months. It's very satisfying, serve with steamed rice.

Eric Bakker Naturopath » Recipes » Cauliflower and Lentil Curry

Curry is a fantastic detox food, as turmeric helps to avoid problems with intermediate toxic chemicals while cumin helps to stimulate the enzymes involved with your pancreas.  Do you eat lentils? They are very high in protein and an excellent food when you decide to go meat-free one evening with your meal. It is good to have one or two evenings a week where you eat NO meat with your main meal. Lentils and cauliflower go well together and when combined with onion and spices make a delicious meal. This recipe tastes even better the next day!


  • 50g red lentils
  • 1 tsp extra virgin olive oil
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1/4 tsp chilli powder
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp paprika
  • squeeze of lemon juice
  • 1 small cauliflower (or ½ larger one), cut into medium-sized florets
  • water or vegetable stock
  • 10g cashews (about a Tablespoon)
  • salt & pepper
  • handful of small mint leaves


  • Rinse and drain the lentils, checking for any small stones,  and put to one side. Be careful, I broke a tooth once when I did not check lentils carefully.
  • Heat the oil in a heavy saucepan with a lid and cook the onion and garlic until they begin to brown.
  • Add the chilli, cumin, coriander, turmeric and paprika and stir well.
  • Stir in the lentils, then squeeze in some lemon juice.
  • Add the cauliflower florets, 150ml (1/4 pint) water or vegetable stock and the desiccated coconut.
  • Bring to the boil, and then reduce the heat and simmer, covered, for 10 minutes.
  • Check that there is still some liquid left, adding more if necessary, and simmer for another 5 minutes.
  • Add the cashews, a little salt, and most of the mint (keep some for the garnish).
  • Simmer, uncovered, for 5 minutes until the liquid is absorbed, stirring occasionally to prevent the dhal (lentils) sticking.
  • When the lentils have formed a really thick sauce, check the seasoning and serve immediately, garnished with a few mint leaves and accompanied by a fresh cucumber salad and raw red onion rings.

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