Super flavourful vegan butternut and lentil curry with cumin roasted cauliflower. Such a delicious vegan curry!
I make this vegan butternut and lentil curry with cumin roasted cauliflower curry ALL the time but I always forget to write down the measurements.
Which is why it has taken me so long to get it posted, sorry about that. But now you can enjoy it too and I am so excited to share it with you! This curry is creamy, coconutty and full of flavour.
It is such a filling and comforting dish for all the family (or just yourself). And tastes just as good, if not better, three days later (I had it for lunch today, and was so sad when I had my last mouthful).
The most hands on part about this recipe is prepping the butternut squash. I think this puts people off using it but it's really not that time consuming.
Chop off the ends, peel the whole butternut and then cut in half and chop into cubes. I think I'm pretty fast at it nowadays. If you don't love butternut, you can replace for sweet potato.
This recipe serves 6 but I highly recommend making the full quantity because 1) no one wants half a butternut left in the fridge to go off and 2) leftover curry is the BEST and makes for the perfect lunch/dinner for the week.
If you're a curry lover you may also be interested in these:
Mushroom and tofu tikka masala with cauliflower rice
Roasted aubergine and chickpea curry
As always if you make this vegan butternut and lentil curry be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!
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Vegan Butternut and Red Lentil Dhal Curry with Cumin Roasted Cauliflower
This beautifully orange curry is made with butternut squash and red lentils. Full of flavour and perfectly creamy. Topped with crispy cumin roasted cauliflower.
Ingredients
Curry:
- 1 butternut squash
- 2 onion
- 4 garlic cloves
- 1 inch fresh ginger
- 2 cans coconut milk
- 500 ml vegetable stock
- 1 teaspoon turmeric
- 1 heaped tablespoon medium curry powder
- 1 teaspoon curry leaves
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon dried chillis
- 1 cup dried red lentils
- 1 lime
- 3 tablespoon desiccated coconut
- Bunch of coriander
- 360 g / 2 cups basmati rice
Roasted cauliflower:
- 1 cauliflower
- 1 teaspoon curry powder
- 1 teaspoon cumin seeds
Instructions
Heat the oven to 180C/350F.
Prepare your butternut. I find it quickest to cut off both ends, peel and then cut in half and cut into chunks. You want to cut them into about 1 inch cubes.
Heat some oil in a heavy bottom pan on medium heat. Thinly slice the onion and crush the garlic and ginger. Add them to the pan when it is hot. Add the curry leaves after a minute and cook until fragrant.
Add the butternut, turmeric, curry powder, garam masala, cumin and chilli and mix until evenly coated.
Next add the coconut milk and vegetable stock, and bring to a gentle simmer.
After 10 minutes, rinse the red lentils and add to the pan. Leave to simmer whilst you prepare your cauliflower.
Cut the cauliflower into bit size florets and mix in a bowl with some oil, cumin seeds and curry powder. Spread onto a baking sheet and cook in the oven for 20 minutes.
After 10 minutes place the rice in some boiling water and cook for 10 minutes (or according to packet instructions).
Once the cauliflower is crispy and starting to brown, remove from the oven.
The curry should now have thickened and the butternut will be soft. Add the desiccated coconut, this will help to thicken the sauce. If you think it is too thick, just add a little more water.
Add the juice of one lime and a handful of chopped coriander.
Serve with extra coriander, desiccated coconut, chilli flakes and mango chutney.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 451Total Fat: 30gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 362mgCarbohydrates: 42gFiber: 8gSugar: 7gProtein: 11g
So looking forward to making this for dinner - looks yum!
Absolutely delicious!
I made this tonight. This was delicious and very filling! I only had one can of coconut milk, so I added extra water instead. The consistency was quite watery/soupy, so I think I'll skip the extra water if I again use only one can. Also, I noticed that there is no salt listed in the recipe..? I think I had to add about a teaspoon of it later on. Next time I will add it to the onions and spices. My lentils turned out pretty chalky and fell apart. I'm going to have to work on my lentil-cooking game. Overall, very happy with the flavors and will make it again!
Thank you for your comment! I would definitely recommend using 2 cans of coconut milk next time. The lentils shouldn't fall apart if they are cooked for the right amount of time, that is probably due to the extra water. I didn't add extra salt because vegetable stock tends to be quite salty and I don't feel the need to add extra. Of course if you want extra salt, just add accordingly. Glad you enjoyed it 🙂
SO delicious and yet SO easy! I literally had all the ingredients already in my cupboard apart from the Cauliflour. I added some sweet corn in for some added crunch. And I was defiantly glad I made the whole batch! Very moreish! ????
Made this last night and it was yummy. The size of the butternut squash I get in my organic box are pretty variable so I ended up with a meal for 4 (I was short on coconut milk too!)
Hi Cali, thank you so much for your comment, I am glad you enjoyed it! Sounds like you did a great job with different measurements! xo
This has quickly become my new favourite dahl! So much flavour, so yummy, easy and healthy! Thank you for sharing this recipe 🙂 x
Thank you SO much Kiah! I am so glad to hear this, it is one my favourites too! Thank you for letting me know 🙂 xo
Great stuff! My wife found your recipe and bravely let me make it last night. I used some spices which we brought back from Sri Lanka earlier this year. I'm no cook but followed the recipe and we all loved the result! I followed your advice and made the full amount even though there were only three of us eating - the rest is in the fridge and freezer. Our son who is vegan loved it, so it will be on repeat from now on. Many thanks!
I am so pleased to hear this Austin! And so glad your wife stumbled across my recipe! I love that you used some spices from Sri Lanka, I bet it tasted amazing! Thank you so much for letting me know how it went!
This dhal looks so good and I love the idea of adding butternut squash to it! I've made one with sweet potato before, I can imagine this would be so yummy!
I also love that you serve this one with coconut, chilli and mango chutney...this is how they served dhal everywhere when I was in Sri Lanka!
cauliflower and butternut squash are a great combination - they form the basis of one of my favourite soups! This sounds so delicious and warming, and it's interesting the way you have roasted the cauliflower (my favourite way of eating cauli) to add to the curry. Well done 🙂
this recipe sounds amazing!! I bet the leftovers taste even better too. Sometimes when I’m feeling lazy with prepping squash I’ll just buy the precut stuff at the store. Such a big effort saver haha.