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Great recipe. I didn’t have any sweet jams or fruits, but ate two servings anyway! So easy and delicious!
Kelsey
Well hi there!
Did you know that I’m obsessed with cauliflower? And so is the rest of the food blog world, I think. It’s kind of like the new trendy food that’s actually been around forever. Maybe it’s always been trendy and I’m just really out of touch. Very highly possible.
I’ve been hot on the cauliflower trail for a while now (it all started with that weird cauliflower crust pizza), but in recent months my affection has grown to include things like Fettuccine Alfredo and Creamy Cauliflower Rice. Oh, cauliflower, you wonderful adaptable thing.
Another wonderful, adaptable thing that I’m currently obsessed with: PAPAYA.
And I’m not sure what you’re gonna think of this but I put some papaya in this curry.
{screams}
Yep. It’s like I can’t stop. Papaya smoothies, papaya salads, papaya in my curry. Can you even buy papaya in other parts of the world? I sure hope so. It’s a little bit sweet, but not too sugary-sweet, and just kind of creamy and refreshing and tropical tasting.
You don’t really have to do the papaya thing if you don’t want. But you should.
And I’m going to keep the weirdness going by telling you that you have to top your yellow lentil curry with some apricot or mango jam. Ohmygosh. I know I know I know. How does this stuff even happen?
I brought out the apricot jam and placed it on the table, confidently knowing I’d love a spoonful of mellow fruity sweetness on top of a place of spicy yellow lentils with some basmati rice and cilantro. I just knew. Like my mouth and brain worked together to just know a delicious food combination without even trying it. Magic.
Bjork gave me the weirdest look, because his brain doesn’t work like mine. He asked me what the jam was supposed to be for and then said something like, “hmm.”
But then the most predictable thing happened: he tried it and he loved it, jam and everything.
I really liked this curry.
I always love curries and I always like lentils, so it was kind of a win in my book before it even started simmering on the stove and making my house smell like heaven. Like usual, it makes awesome leftovers (just had the last of it for lunch today!) and it can kind of go with anything, including mango jam.
And hey! It’s healthy. Cauliflower and lentils can do that to ya. By the way, I feel like I’ve been eating a lot of healthy lately. Go me! I did have that one extra large Choco Mucho peanut butter caramel candy bar after lunch, but the lentils basically earned me that. If you know Choco Mucho candy bars, you are my best friend right now.
Final thoughts unrelated to the curry: my family is coming tomorrow!!! and I’m going to post our weekend vacation pictures soon and Bjork has been working on something fun for POY. Like he does.
I love you all and I hope you try this soon.
Cauliflower and Yellow Lentil Curry
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
Description
This cauliflower yellow lentil curry uses lentils or yellow split peas with tender-crisp cauliflower seasoned with yellow curry spices. Easy and healthy!
Ingredients
- 1 onion, finely chopped
- 8 cloves garlic, minced
- 1–2 tablespoons fresh grated ginger
- 2 tablespoons oil
- 1/4 cup curry paste (I used a red Thai curry paste)
- 1/2 teaspoon turmeric
- 1/2 teaspoon curry powder
- 3 cups vegetable broth + 3 cups water
- 2 cups dry yellow lentils or yellow split peas
- 1 or more heads cauliflower, chopped into bite sized pieces
- apricot or mango jam + cilantro for serving (be brave!)
- salt to taste
Instructions
- Saute the onion, garlic, and ginger with the oil until soft, about 3 minutes. Add the curry paste, turmeric, and curry powder and stir fry for another 1 minute. Add the broth and water and whisk until incorporated. Bring to a boil.
- Add the lentils and simmer for 20-40 minutes. I left the pot uncovered (house smells amazing) and stopped by to stir every so often. Add more water or broth as necessary. Yellow split peas will take longer and, in my experience, they soak up more of the water so you might need to add more.
- When the lentils are done or almost done, add the cauliflower. There should be enough liquid left in the pan to boil/steam the cauliflower, so add some if you need it. Cover and simmer for 5-10 minutes or until cauliflower is tender-crisp. Stir to combine; season with salt and top with cilantro and jam.
Notes
I pureed one papaya into a smooth sauce and added it to the curry so it would be a bit more creamy, plus I love the sweet, fresh flavor it adds. If you want it more saucy, puree a sweet curry-complimenting fruit like papaya or mango and stir it in. Coconut milk would also be a perfect addition!
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Dinner
- Cuisine: Indian
Nutrition Facts
- Daily value: 7% Total Fat 5.8g
- Daily value: 0% Cholesterol 0mg
- Daily value: 27% Sodium 618.3mg
- Daily value: 19% Total Carbohydrate 51.5g
- Daily value: 81% Dietary Fiber 22.5g
- Sugars 5.3g
- Daily value: 40% Protein 20g
- Daily value: 51% Vitamin A 463.3µg
- Daily value: 57% Vitamin C 51.2mg
Keywords: yellow lentil curry, cauliflower curry, curry recipe
Why not mango chutney? That is made to go with curry.
Outstanding ! Serve with chopped cilantro and garlic naan!
I made the cauliflower yellow lentil recipe this evening and I was so looking forward to it but it turned out horrible. There is a taste I can’t describe which I can only imagine is bitterness?
I tried to counteract the bitterness (if that was the issue but it didn’t help.
I did forget to rinse the yellow split peas before adding them to the mixture. Could that possibly be the issue?
What did I do wrong and can it be fixed? I hate to have spent time and money in a recipe just to discard it.
Sorry to hear that, Kimberly. It could be the turmeric you’re tasting. If so, some lemon or lime juice might help counteract that flavor!
Love this recipe. Used orange lentils and substituted chicken broth for vegetable broth. Reduced cooking time to 15 min. Will definitely make this again.
So delicious! My daughter loved this, she loves curries and eating vegetarian. We will 100% make this again. I didn’t have any jam on hand but weirdly enough had a mango chutney in my fridge that was a perfect match.
So glad you enjoyed this, Camila!
Apricot preserves and curry! You’re a genius!!
I make this every year multiple times. I don’t use a jam or fruit bc I’m lazy 🙂 sometimes I add zucchini. Very good recipe!
Zucchini sounds good here. Thanks for sharing!
Delicious! I was worried about the heat from the curry paste, but the apricot jam toned it down and was a great compliment. I also served sour cream on the side, and buttered naan. The aromas while preparing and cooking this dish were heavenly. It was easy to make and my husband enjoyed it too.
So glad to hear you and your husband enjoyed the curry, Debra! 😊
I had already made a cauliflower, pea & potato curry when I came across your recipe, looking for ideas on how to make the curry more substantial. So I blended the cooked yellow lentils with a little light coconut milk and mixed in the Paw Paw (called that in Australia). Well, it was good! So, thanks so much!
This recipe was so good. Spicy and flavorful, not hot spicy. It has inspired me to get out my Thai cookbook. I was brave and added the apricot. Amazing. I have a beautiful picture if you’d like to have it.
Hi Cynthia! Apricot in the curry? YUM! That’s a great idea!
This was so delicious! I also added one chopped zucchini (had to use it somehow!), some coconut milk and topped with peach jam and cilantro. I sent some home with my folks and they just loved it! Thank you for the keeper recipe. 🙂
Just made this (used the papaya)! YUM I think I will add a little spice to get all the balance of flavors. DELISH! Thanks for the recipe!
How large is a serving size, per the nutrition info listed? Thanks, it was delicious. Made it today!
Hi Tanya! We’d guess about a cup.
Wonderful recipe! I substituted green split peas for the yellow split peas and potatoes and carrots for the cauliflower since that is what I had on hand. I also added 1 can of coconut milk.
This was AWESOME. I put a bit of coconut milk in at the end and it was the BEST.
Great recipe. I didn’t have any sweet jams or fruits, but ate two servings anyway! So easy and delicious!
I love hearing that! Thanks for the comment Kelsey!
Just made this for dinner, it was sooo good! I added a dollop of plain Greek yogurt on top, it’s awesome! Thank you! Posted a picture on Pinterest
That’s awesome! I’m so happy to hear that. Thanks so much Marieke!
Hello
my previous comment was in the wrong website sorry for the inconvenience.
In the recipe it says to use ¼ cup of curry paste, isn’t that a lot?
You can start with less (maybe start with 2 tablespoons) and add if you feel like you want more. I always use at least 2 tablespoons.
Hey
I want to try the recipe but i don’t what to substitute coconut milk for. Any ideas?
I bought a giant bag of cauliflower at Costco over the weekend, so I think I know what I’m making tonight! I have a question though: when do you add the papaya? Do you stir it in at the end, after steaming the cauliflower, or put it in with the broth and water? This will be my first time handling a papaya, so I have no idea if it will break down in the cooking process.
Either way, very excited to eat this and I’m sure it will come out delicious. You’ve never steered me wrong with a curry before!
Mine was very ripe, so I cut it up and put it in just at the end. But if yours is less ripe, it will be sour and spicy and you should cook it a bit. 😀 good luck!
Deee-licious, as always. I had an ancient mystery bag of yellow legumes in my pantry–lentils or peas? I still don’t know. Whatever they were, I soaked them overnight and they still took 40 minutes to soften up. I added the papaya last and it was perfect.
The next day I put the leftovers into a tortilla with a bit of jam, which ended up being some sort of magical multicultural miracle.