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Close up on the lentil curry served with brown rice with a spoon scooped into it.

Savory Mixed Vegetable Lentil Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Indian Inspired
  • Diet: Vegan


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.


  • 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


  1. 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.
  2. 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.
  3. Add in your onion with a pinch of salt and continue to sauté until translucent.
  4. Stir in the garlic, ginger as well as your 2 bay leaves, then continue to sauté for about a minute until fragrant.
  5. 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.
  6. 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.
  7. 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.
  8. Stir in your roasted cauliflower and serve.


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.