Spiced Cauliflower and Lentil Curry
A creamy coconut curry of red lentils, cauliflower and spinach. Cheap, filling and made for batch cooking.
- Time45 min
- LevelEasy
- Costabout £0.92 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 260kcal
- 17.5gcarbs
- 7.9gof which sugars
- 18.4gfat
- 12.9gsaturates
- 6.8gprotein
- 4.9gfibre
- 1.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat. Cook the onion for 8 minutes until soft.
8 min - 2
Add the garlic, ginger and cumin seeds and cook for 1 minute, then stir in the coriander, turmeric, chilli flakes and garam masala for 30 seconds.
- 3
Tip in the lentils, cauliflower, tomatoes, coconut milk, water and salt. Bring to the boil, then turn down to a simmer.
- 4
Cook, part covered, for 20 minutes, stirring often, until the lentils have broken down and the cauliflower is just tender.
20 min - 5
Stir in the spinach until it wilts, about 2 minutes, then add the lemon juice. Taste and season.
- 6
Cool within 1 hour. Keep in the fridge for up to 4 days or freeze in tubs for up to 3 months.
- 7
Lentils thicken as they stand, so add a splash of water when you reheat. Warm in a pan for 8 to 10 minutes, or microwave for 3 to 4 minutes stirring halfway, until steaming hot. Defrost frozen portions overnight first.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
