Indian Coconut Lentil & Spinach Curry with Roasted Cauliflower

Creamy, comforting, and bursting with warm Indian-inspired spices, this coconut lentil and spinach curry is a delicious plant-forward way to bring more iron-rich foods to the table. Tender lentils and leafy spinach simmer in a fragrant tomato-coconut sauce, then get topped with golden roasted cauliflower for a satisfying meal packed with color, texture, and bold flavor. 🇮🇳🌱🍛

Ingredients

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil, divided
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon salt, divided
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• ½ teaspoon ground coriander
• ¼ teaspoon red pepper flakes, optional
• 1 cup dried red lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) light coconut milk
• 2 cups low-sodium vegetable broth
• 4 cups baby spinach
• 1 tablespoon fresh lime juice
• ¼ cup chopped fresh cilantro
• Cooked basmati rice, for serving
• Lime wedges, for serving

Instructions

1. Roast the cauliflower: Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon olive oil, smoked paprika, ½ teaspoon cumin, and ¼ teaspoon salt. Spread on a baking sheet and roast for 25–30 minutes, turning halfway through, until golden and lightly charred around the edges.
2. Build the flavor base: While the cauliflower roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes, until softened. Stir in the garlic and ginger and cook for another 30–60 seconds.
3. Bloom the spices: Add the cumin, turmeric, garam masala, coriander, red pepper flakes if using, and the remaining salt. Stir continuously for about 30 seconds, until fragrant.
4. Add the lentils: Stir in the rinsed red lentils, diced tomatoes, coconut milk, and vegetable broth. Bring to a gentle boil, then reduce the heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the lentils are tender and the curry is creamy. Add a splash of broth or water if it becomes too thick.
5. Add the spinach: Stir the baby spinach into the curry and cook for 2–3 minutes, until completely wilted.
6. Finish the curry: Stir in the fresh lime juice. Taste and adjust the seasoning as needed.
7. Serve: Spoon the curry into bowls with basmati rice, top generously with the golden roasted cauliflower, and finish with fresh cilantro and lime wedges. 🇮🇳🍛🌿

Iron Tip

Lentils and spinach are excellent plant-based sources of non-heme iron. Tomatoes and fresh lime provide vitamin C, which helps your body absorb more of that plant-based iron. For an extra boost, squeeze fresh lime over the curry just before eating—and consider pairing it with additional vitamin C-rich vegetables such as bell peppers or broccoli. 🌱🥬🍅🍋

Why This Recipe Works

This curry brings together creamy coconut, hearty lentils, tender spinach, and warm aromatic spices for a meal that feels deeply comforting without relying on meat. Roasted cauliflower adds golden, caramelized edges and satisfying texture, while tomato and lime brighten the rich curry. It’s colorful, filling, budget-friendly, and proof that a plant-forward iron-rich dinner can still deliver BIG flavor. 🌱🍛✨

Serving Suggestions

Serve this creamy curry over fluffy basmati rice or alongside warm whole-grain naan. Add extra roasted cauliflower, fresh cilantro, and a generous squeeze of lime just before serving. For even more color and vitamin C, pair it with a simple cucumber, tomato, and bell pepper salad on the side. 🇮🇳🍋✨

Storage and Reheating

Store leftover curry and roasted cauliflower in separate airtight containers in the refrigerator for up to 3–4 days. Reheat the curry gently on the stovetop over medium-low heat or in the microwave until steaming hot, adding a splash of vegetable broth or water if it has thickened. Reheat the cauliflower in the oven or air fryer when possible to bring back those delicious crisp, roasted edges. Finish with fresh cilantro and a squeeze of lime before serving. 🍛🍋🌿

Nutrition Notes

This plant-forward curry combines lentils and spinach for plant-based protein, fiber, and non-heme iron. Tomatoes and fresh lime provide vitamin C to support iron absorption, while cauliflower adds fiber and additional nutrients. Coconut milk gives the curry its creamy texture, making this a satisfying and flavorful meatless meal built around wholesome ingredients. 🌱🥬🍅🍋