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Vegan Indian Curry with Cauliflower and Lentils

Rated as 4.17 out of 5 Stars

"A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis."
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55 m servings 448
Original recipe yields 4 servings


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  1. Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
  2. Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
  3. Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
  4. Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

Nutrition Facts

Per Serving: 448 calories; 32.5 33 12.5 0 201 Full nutrition

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Read all reviews 5
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I added 1/2 tsp of cayenne pepper and probably 1/2 Tbsp of salt and this recipe was still very bland. I would recommend increasing the spices by 25% and adding a full tsp of cayenne. Also when y...

Supper yummy! Could use a bit more spice and heat, but is good as is.

The lovely part of making Indian cuisine is the flexibility. I chose to use coconut oil, which is more traditional. I also seasoned with curry powder as I was out of turmeric. As with any di...

Delicious and easy to make. I added some chili powder to make it more spicy.

Really easy and very tasty, I did however add some cayenne pepper to add a bit of heat. It might also be nice with some potato in it.I served it with garlic naan bread. My husband loved it too. ...