Recipe By Ita
Published Apr 4th
Prep 10m Cook 40m Additional - Ready In 50m
Servings 4 servings Calories 174.4

This is an easy vegan vegetable curry with just enough spice! The lentils are filling and you can add any vegetables you have. Spinach leaves add extra color and flavor.

Recipe Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 fresh red chile pepper, finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 12 cherry tomatoes, chopped
  • ¼ cup dried red lentils
  • ½ cup water
  • salt to taste
  • 1 head cauliflower, separated into large florets
  • 2 cups fresh spinach leaves, or to taste
  • 2 tablespoons chopped cilantro, or to taste

Cooking Directions

  1. 1 Heat olive oil in a large skillet over medium heat and cook onion, chile pepper, and garlic, stirring frequently, about 5 minutes. Stir in cumin, curry powder, ground coriander, and turmeric and cook until heated through, 1 to 2 minutes.
  2. 2 Stir cherry tomatoes, lentils, and water into the pot. Season with salt, stir well, and simmer until lentils are almost cooked through, about 20 minutes. Stir in cauliflower and spinach leaves, cover, and cook until cauliflower is soft and spinach is wilted, 10 to 15 minutes. Serve with freshly chopped cilantro.

Nutrition Facts

  • Calories 174.4
  • Carbohydrate 22.1 g
  • Fat 7.7 g
  • Fiber 9.4 g
  • Protein 7.7 g
  • Saturated Fat 1.1 g
  • Sodium 103.6 mg
  • Sugar 5.2 g

Chef's Notes

You can substitute 2 chopped whole tomatoes for the cherry tomatoes.


  1. Excellent dish. I added some coconut milk (1/3 cup)after cooking the cauliflower and spinach. Also added two coined carrots.

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