Description
A flavorful dish featuring roasted cauliflower in a rich coconut tomato sauce served with lentils.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 can coconut milk (400ml)
- 1 can diced tomatoes (400g)
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss cauliflower florets with olive oil, cumin, coriander, turmeric, paprika, and salt.
- Spread cauliflower on a baking sheet and roast for 25-30 minutes until golden.
- In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add coconut milk and diced tomatoes to the lentils. Stir well.
- Simmer for another 10 minutes.
- Serve roasted cauliflower over the lentil mixture. Garnish with fresh cilantro.
Notes
- Adjust spices according to your taste.
- Use red or green lentils based on preference.
- Pair with rice or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: spice roasted cauliflower, coconut tomato sauce, lentils, vegan recipe