Dice the onion into small pieces and chop the cauliflower into bite-sized florets (scroll down for cutting videos)
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.
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.
Once the onion and cauliflower are just about finished, add in the lentils and peas + carrots, and cook for 1-2 minutes
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.
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.
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!
How to Chop a Cauliflower
How to Dice an Onion
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