Description
A delightful vegetarian dish featuring roasted cauliflower in a creamy coconut tomato sauce with nutritious lentils.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 1 can coconut milk
- 1 can diced tomatoes
- 1 cup lentils, rinsed
- 3/4 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground chili
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/4 tsp ground fenugreek
- Salt, to taste
- Pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until golden brown.
- In a saucepan, combine the coconut milk, diced tomatoes, and lentils with the spice blend. Bring to a boil, then reduce to a simmer and cook for about 20-25 minutes until the lentils are tender.
- Stir in the roasted cauliflower into the coconut tomato sauce. Cook for an additional 5 minutes to allow flavors to meld.
- Serve warm, garnished with fresh cilantro.
Notes
For extra flavor, consider adding garlic or ginger to the coconut sauce. Adjust spice levels according to taste.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 16g
- Cholesterol: 0mg
Keywords: cauliflower, vegan, coconut, tomato, lentils, healthy, vegetarian