# Red Lentil and Coconut Sauce Topped with Spiced Cauliflower

A cozy Autumn recipe with a creamy red lentil and coconut sauce, topped with roasted spiced cauliflower, pickled onions, almonds, and chili.

- Servings: 4 servings
- Total time: 65 min
- Cuisine: Indian
- Category: Drink
- Language: en

## Ingredients

- 3 cloves Garlic Cloves
- 15 g Ginger
- 1 Large Shallot
- 1 Small Red Chilli
- 3 Tbsp Roasted Almonds (or Peanuts)
- 1 Large Cauliflower (About 1kg)
- 1 Tbsp Hot Smoked Paprika
- 1 Tsp Chilli Powder (Optional)
- 1 Tbsp Mild Curry Powder
- 0.5 Tbsp Tomato Purée
- 400 g Tin Coconut Milk
- 400 g Tinned Chopped Tomatoes
- 1 Tbsp Almond Butter (Optional, or Sub for Peanut Butter)
- 120 g Red Split Lentils
- 1 Vegetable Stock Cube
- 225 ml Water
- 3 Tbsp Pickled Onions (or Swap for Lime Juice for Acidity)
- Olive Oil
- Salt
- Pepper

## Instructions

1. Preheat the oven to 200°C. Mince the garlic and ginger (no need to peel the ginger). Finely dice the shallot. Finely slice the chilli. Roughly chop the almonds.
2. Chop the cauliflower into bite-sized pieces and set aside any leaves.
3. Add the cauliflower florets to a large baking tray and drizzle with olive oil, salt and pepper and half of the hot paprika. Toss well.
4. Roast the cauliflower for 15 minutes.
5. Shake the tray and add the cauliflower leaves, then roast for another 15 minutes until golden.
6. Heat a large pot or saucepan with a drizzle of olive oil over medium heat. Add the shallots and cook for 5-6 minutes until translucent.
7. Add the remaining smoked paprika, chili powder (if using), curry powder, garlic, ginger, and tomato purée to the pot. Cook for 1-2 minutes, stirring continuously, until fragrant.
8. Add the lentils, coconut milk, tinned tomatoes, almond butter, stock cube, and water.
9. Bring to a boil, then lower to a simmer and cook for 25-30 minutes until the lentils are tender.
10. When the lentils are cooked, blend them into a creamy sauce or leave them as they are.
11. Drizzle some more coconut milk over the lentil base.
12. Add the roasted cauliflower and leaves to the lentils.
13. Top with fresh chili, pickled onions, roasted almonds, and a drizzle of olive oil to finish.

## Equipment

- Knife
- Cutting board
- Baking tray
- Large pot or saucepan
- Measuring spoons
- Spatula
- Immersion blender

## Tips

- Do not waste cauliflower leaves, roast them with the florets for extra crispiness.
- Red lentils cook quicker, have more protein, and contain more B vitamins.
- Adding peanut or almond butter to curries provides a rich and nutty flavor.
- You can blend the lentils into a creamy sauce or leave them as they are.

## Source

- Original video: https://www.instagram.com/p/Cx2a0b4MWul/
- Recipe page: https://www.cliprecipe.com/recipe/7e546622-37cf-405d-a33b-b6b7645ae6da
- Extracted: 2025-09-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt