Creamy Coconut Tomato Sauce with Lentils and Roasted Cauliflower
Anyone that takes one bite of this Roasted Cauliflower and Lentils in a creamy Coconut Tomato Sauce dish is going to be wowed that you didn't buy this from a restaurant. It's the ultimate impress me dish whether it's guests over to your house, date night, or trying to show your parents you learned how to cook!
Servings: 4 people
Calories: 476kcal
Ingredients
For the Roasted Cauliflower
- 1 large head cauliflower, cut into florets (about 6–7 cups / 700g)
- 2 tablespoons olive oil
- 1 ½ teaspoon smoked paprika
- 1 ½ teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- ¾ teaspoon salt, more or less to taste
- ½ teaspoon black pepper, more or less to taste
For the Creamy Coconut Tomato Lentil Sauce
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- ½ teaspoon black pepper, more or less to taste
- 1 teaspoon
low sodium soy sauce
- 1 cup
cooked lentils,
(green or brown work best) - 13.5 ounces canned full-fat coconut milk (400mL)
- ½ cup low sodium vegetable broth
- 1 teaspoon salt, more or less to taste
To Finish
- Fresh parsley or cilantro chopped
- Juice of ½ lemon
- Cooked rice and/or warm flatbread for serving
Instructions
- Preheat oven to 425˚F (218˚C).
- In a large bowl, add your cauliflower florets and drizzle with 2 tablespoon olive oil. Toss to coat. Then add your seasonings: 1 ½ teaspoon each smoked paprika and ground cumin, 1 teaspoon each turmeric and garlic powder, ¾ teaspoon salt, and ½ teaspoon black pepper. Toss until every piece is coated well. Transfer to a baking sheet and spread into an even layer. Bake for 25-30 minutes or until soft and easily pierced through with a fork.
- Into a large skillet (preferably with high walls) over medium heat, add 1 teaspoon olive oil. When hot, add your cherry tomatoes and a pinch of salt. Cook for about -7 minutes until slightly charred and softened. Remove from heat and transfer to a plate.
- To the same skillet over medium heat, add 1 tablespoon more olive oil. Once hot, add your diced onions and cook for 5-7 minutes until soft and translucent. Then, add 6 cloves minced garlic and grated 1 tablespoon fresh ginger. Stir together and cook for amount 30-60 seconds or until fragrant.
- Add 2 tablespoon tomato paste and stir together until spread out and other ingredients are coated. Then add in 1 teaspoon each ground cumin, ground coriander, and smoked paprika and ½ teaspoon each turmeric and black pepper.
- Add a splash out of your ½ cup vegetable stock and scrap anything off the bottom of your skillet. Then add the remaining stock, 13.5 ounces coconut milk and 1 teaspoon soy sauce. Stir together well, then add your 1 cup cooked lentils. Reduce heat to simmer and allow to cook for 10-15 minutes. Stir one more time.
- Add in your cooked cauliflower, tomatoes, and top with chopped fresh parsley and squeeze some lemon juice on top if desired. Serve with a grain and some crunchy bread.
Video
Notes
*Nutritional values are estimates. Please utilize your own brands for accuracy.
Nutrition
Serving: 0.25total dish | Calories: 476kcal | Carbohydrates: 35g | Protein: 13g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1214mg | Potassium: 1366mg | Fiber: 12g | Sugar: 11g | Vitamin A: 943IU | Vitamin C: 118mg | Calcium: 111mg | Iron: 6mg
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