Buddha's Happy Belly Curried Lentils Cauliflower and Tomatoes

Indulge in the vibrant flavors of "Buddha’s Happy Belly Curried Lentils Cauliflower and Tomatoes," a plant-based bowl of comfort that’s as nourishing as it is delicious. Featuring protein-packed red lentils and tender cauliflower florets simmered in a creamy coconut milk curry, this dish is infused with aromatic spices like garam masala, curry powder, and turmeric. Sweet diced tomatoes and a touch of fresh ginger bring a hint of brightness to this wholesome creation, while optional spinach adds a nutritious green pop. Ready in just 50 minutes, this one-pot wonder is perfect for busy weeknights or cozy weekends. Serve it over fluffy rice or with warm naan for a meal that’s rich, satisfying, and packed with flavor. Gluten-free, dairy-free, and brimming with vibrant colors and textures, this recipe is sure to become a favorite in your rotation!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Red lentils
• 1 medium head Cauliflower
• 2 tablespoons Coconut oil
• 1 medium Yellow onion
• 4 Garlic cloves
• 1 tablespoon Fresh ginger
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 1 14-ounce can Diced tomatoes (canned)
• 1 14-ounce can Coconut milk (full-fat)
• 2 cups Vegetable broth
• 2 cups Spinach (optional)
• 0.25 cup Fresh cilantro
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 0 Cooked rice or naan (for serving)

Directions

Step 1

Rinse the red lentils under cold water until the water runs clear. Set aside.

Step 2

Chop the cauliflower into bite-sized florets and set aside.

Step 3

Finely dice the onion, mince the garlic cloves, and grate the ginger.

Step 4

In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 5

Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.

Step 6

Add the curry powder, ground cumin, garam masala, and turmeric powder. Stir well to toast the spices for 30 seconds.

Step 7

Add the diced tomatoes (with their juice) and stir to combine. Let the mixture simmer for 2-3 minutes.

Step 8

Pour in the coconut milk and vegetable broth. Stir to combine, then add the rinsed lentils. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 10 minutes.

Step 9

Add the cauliflower florets to the pot and stir gently to coat in the curry sauce. Cover the pot again and simmer for another 15-20 minutes, or until the lentils are tender and the cauliflower is cooked to your desired texture.

Step 10

If using spinach, stir it in during the last 5 minutes of cooking to allow it to wilt.

Step 11

Season the curry with salt to taste. Stir in the lemon juice and garnish with fresh cilantro.

Step 12

Serve the curried lentils and cauliflower hot over cooked rice or with naan bread. Enjoy!

Nutrition Facts

Serving size	(2326.2g)

Amount per serving	% Daily Value*
Calories	2012.5

Total Fat 130.7g	0%
Saturated Fat 109.3g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 9139.7mg	0%
Total Carbohydrate 182.9g	0%
Dietary Fiber 50.1g	0%
Total Sugars 51.1g
Protein 56.0g	0%

Vitamin D 0IU	0%
Calcium 550.0mg	0%
Iron 40.7mg	0%
Potassium 5828.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 10.5%

Carbs: 34.3%