Can I make this curry without coconut milk?

You absolutely can. I will often recommend using an unsweetened oat or cashew milk in place of the coconut. You can also stir in a tablespoon of cashew butter or almond butter to the curry to help thicken it and make it very creamy.

Can I cook the cauliflower in the curry?

Feel free to add the cauliflower in when you add in your tomatoes and potatoes. Make sure your cauliflower is cut into bite size pieces so that they cook evenly and all the way through when simmering.

What do I do if my curry is watery?

Remove your curry from heat and allow your curry to sit for a few minutes. Between the lentils and the potato, both of these ingredients will continue to thicken the curry over time.

Savory Mixed Vegetable Lentil Curry

Description

This flavorful Mixed Vegetable Lentil Curry is loaded with fresh and dry spices. An easy meal that’s perfect for using up extra vegetables in the fridge.

Ingredients

Scale

1 tbsp neutral oil
2 cups cauliflower florets
1 small onion, diced
1 tsp cumin seeds
5 cloves garlic, finely minced
1 inch ginger, finely minced
2 bay leaves
1 tsp ground coriander
1 tsp garam masala
1/2 tsp ground mustard
1/2 tsp red chili powder
1/2 tsp ground turmeric
1 red bell pepper, diced
2 red potatoes, diced
1 cup crushed tomatoes
1 cup full fat coconut milk, sub unsweetened oat milk or cashew milk
2 cups cooked lentils*, sub with 2 cans of chickpeas or lentils
2 cups vegetable broth

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Instructions

Preheat your oven to 400F. To a lined baking sheet add your cauliflower with half the oil and some salt and pepper and give it a good toss. Bake your cauliflower for about 30 minutes, making sure to toss it half way.
Warm up the remailing oil in a large skillet or pot over medium heat, then add in your cumin and sauté for about 1 minute.
Add in your onion with a pinch of salt and continue to sauté until translucent.
Stir in the garlic, ginger as well as your 2 bay leaves, then continue to sauté for about a minute until fragrant.
Add in the remaining spices and give another stir to fully mix it into the onion mixture, then add in your bell pepper and sauté for 1-2 minutes to help soften them.
Stir in your potatoes and tomatoes, making sure to continue moving them in the pan to cook for 2-3 minutes to help deepen the tomato color.
Now pour in your coconut milk, the cooked lentils and vegetable broth. Stir to combine then bring to a simmer and allow to cook covered for about 15 minutes or cook on the lowest heat for 30 minutes. Note, your curry will continue to thicken once removed from heat, so allow to sit for 5 minutes before serving.
Stir in your roasted cauliflower and serve.

Notes

You can store cooled leftovers of this vegan curry in airtight containers in the fridge for up to 5 days. The flavors of the curry will also continue to build as time goes on. This can also be stored in the freezer for up to 3 months.

Layer your spices. Follow the order of cooking the spices as this will ensure that you are left with a very flavorful curry.

If you want your curry to be ultra rich and creamy, use the creamiest part of your canned coconut milk. The creamiest portion of the coconut milk is always located at the top of your can. Avoid shaking the can so that the richer part of the coconut milk settles at the top when opening the can.

Cut your vegetables small. Not only will this help to make this curry cook faster, but these smaller pieces will help to make the curry much more flavorful as the spices will penetrate them better.