Red Lentil-Cauliflower Coconut Curry

This is completely an experimental recipe that came out because I wanted to make red lentil coconut milk curry soup. But then I wanted to make use of the cauliflower I had in the fridge for days and the frozen shredded cabbage (I don't know what I was saving for). It turned out to be so good that I think this will be one of my specialty dishes. With all the cauliflower florets and potatoes, it was way thicker than any soup should be so we had it with brown rice.

With all the ingredients below, this is a dish for 6 to 8 people

1 tbsp olive oil
1 onion, diced
3 cloves of garlic, minced
1 tbsp minced ginger
2 tbsp curry powder
1 tsp red chili powder
1 tsp turmeric
1/2 tsp cumin
3 bay leaves
1 can coconut milk (13.5 oz - 400 ml)
1 can petite diced tomato or tomato juice
2 cups of red lentil
5 cups of water
3 cups of cauliflower florets
2 medium potatoes, diced
1 cup shredded white cabbage
spicy chili peppers, seeded
1/3 cup chopped parsley (or cilantro)

-Boil lentils with 5 cups of water for 15 minutes, and set aside.
-Heat oil in a big pot and sauté onion and garlic for a couple of minutes.
-Add ginger, curry powder, turmeric, chili powder, cumin, bay leaves, and chili peppers. Stir until onion browns.
-Add coconut milk and tomato sauce. Simmer for 15 minutes.
-Add red lentils with water, cauliflower florets, cabbage, and potatoes. Cook until soft (approximately 30 minutes).
-Sprinkle parsley.

This recipe, with a touch of bay leaves, is for Weekend Herb Blogging which was founded by Kalyn of Kalyn's Kitchen and is hosted this weekend by Becky of Key Lime & Coconut.


  1. It sounds very good to me. Nice job inventing something new.

  2. I'm not a cauliflower person, but I'm thinking that chunks of firm tofu would make an interesting substitute in this soup. Looks delicious.

  3. Thanks, Kalyn.
    Lydia, I'm not a tofu person but I think I'd eat even tofu in that lentily curry mixture :)

  4. I love lentils and cauliflower - I should try your recipe :o)

  5. I love that recipe. I am a big fan of curry and think that cauliflower tastes very good in it.

  6. Hey burcu, the colour is great. Sounds so tasty. I´ve to try it, and since it´s your invention, I´ll give you a further note. :)

  7. Anonymous9:42 AM

    I tried your recipe. Fantastic! I will add to my core favorite dishes.

  8. Thanks for the great recipe--I made it last night. My one complaint was that I think the cauliflower needed to be added about 15 minutes after the potatoes, as the cauliflower would have added a nice "crunch" to the texture. I reduced the serving size by half and used less of everything, but it came out just fine and I still had a lot of stew.

  9. Maybe I missed something in the reading of the recipe. But the ingredients call for "spicy chili peppers" and nowhere do I see where the instructions tell you what to do with them. Thanks for the help as I want to make this tonight. :)

  10. Maria, thanks for pointing that out! I corrected the recipe.

  11. Had this recipe bookmarked for awhile and finally made it. Turned out great! So filling, no rice needed. Had leftovers with pita bread. You have so many awesome looking veggie recipes (especially the eggplant)! Can't wait to try some more. Thank you.