• sizzle cooking low-carb recipe

    Low Carb

  • sizzle cooking vegan recipe

    Vegan

  • 30
    Total

  • sizzle cooking
  • 15
    Active

Creamy Coconut Lentil Curry
with Cauliflower + Rice

Creamy Coconut Lentil Curry

Curries can be intimidating, but we keep things simple and delicious with this lentil curry recipe. Have any random extra veggies laying around? This dish is a perfect way to empty out the fridge.

Tips, how-to videos + more recipe ideas →

  • 15 mins
    Active Time
  • 30 mins
    Total Time

Servings

24

Ingredients

  • 4 oz lentils
  • ½ yellow onion, diced
  • ½ head cauliflower, chopped
  • 4 oz frozen peas + carrots
  • 16 oz canned tomatoes
  • 16 oz coconut milk
  • 1 avocado, diced
  • ½ cup white rice (basmati or jasmine)
Seasoning
  • 1 tbsp curry powder
  • 1 lime, freshly squeezed
  • cilantro
  • salt+pepper
  • 8 oz lentils
  • 1 yellow onion, diced
  • 1 head cauliflower, chopped
  • 8 oz frozen peas + carrots
  • 32 oz canned tomatoes
  • 32 oz coconut milk
  • 2 avocados, diced
  • 1 cup white rice (basmati or jasmine)
Seasoning
  • 2 tbsp curry powder
  • 2 limes, freshly squeezed
  • cilantro
  • salt+pepper

Equipment

  • pot
  • pan
  • stovetop

Instructions

  1. Dice the onion into small pieces and chop the cauliflower into bite-sized florets (scroll down for cutting videos)
  2. Heat a large pan over medium-high heat and coat with cooking oil. Add in the chopped veggies, season with salt + pepper, and saute for about 7-10 minutes, until onions are translucent and the cauliflower develops some color.
  3. While the veggies are cooking, get the rice started. Follow the package instructions, as every type rice is a little different, but it will typically be 1 part rice to 1.5 parts water. Bring to a boil, add in a small slice of butter and pinch of salt (optional), cover, reduce heat to low, and let simmer for about 15 minutes.
  4. Once the onion and cauliflower are just about finished, add in the lentils and peas + carrots, and cook for 1-2 minutes
  5. Open up the cans of tomatoes and coconut milk (give the can of milk a good shake before opening) and add them into the pan. Season generously with curry powder and salt+pepper, and give everything a big stir.
  6. Raise the heat to high and bring to a boil, then reduce heat to low, cover with a lid, and let simmer for at least 15 minutes (the longer it simmers, the more flavorful it will be). Taste the curry as it simmers and add more spices as necessary. Stir occasionally.
  7. Once everything is ready, serve the curry and rice together and finish with fresh cilantro, a squeeze of lime, and avocado. Enjoy!

Tips & Tricks

  • The longer you let the curry simmer the better, so feel free to start cooking early and let the flavors develop over time
  • Curry keeps great in the fridge (some argue it's even better the next day!) so don't be afraid to cook extras
  • Wondering what type of cooking oil to use? Olive oil, coconut oil, peanut oil, or butter all work great. They each have their own distinct flavors - experiment to see which ones you like in different recipes!

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How To Guides

Instructional Videos

How to Chop a Cauliflower

How to Dice an Onion

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