Cauliflower Curry with Lentils and Spinach

Name: Cauliflower Curry with Lentils and Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 cup split red lentils (masoor dal) see notes on “timing”; 2 cups boiling water; 2 tablespoons ghee (or for vegan use coconut oil) ( ***see note at bottom!); 1 teaspoon coriander seeds, crushed; 1 teaspoon cumin seeds; 1 teaspoon black mustard seeds; 1 teaspoon fennel seeds; 2-3 fat shallots, finely chopped; 4 garlic cloves, finely chopped; 2 teaspoons ginger, grated or finely minced (or use ginger paste); 2-4 fresh or dried chilies (optional, for heat); 1 teaspoon yellow curry powder; 1/2 teaspoon turmeric powder; 1 teaspoon salt, more to taste; 1 teaspoon fenugreek leaves; 1 can full-fat coconut milk; 1 large head of cauliflower, broken into large florets (about 2 lbs), stems ok; couple of handfuls of baby spinach

Instructions

Prep:15minCook:20min

Cauliflower Curry with split lentils, coconut and spinach and fragrant Indian spices. A healthy one-pan plant-based dinner recipe, perfect for busy weeknights. Vegan-adaptable. (Inspired by Minimalist Baker)

Updated at: Sun, 23 Aug 2026 00:19:17 GMT