Cauliflower Sweet Potato Lentil Curry (vegan, gluten-free, oil-free)
I love cozy, comfort food season and I’m so excited to share this cauliflower sweet potato lentil curry. This recipe is actually a super old recipe from the blog, like from 2015, and I gave it a much needed refresh. It’s packed with flavor, warming spices, and is perfect for a chilly day.
I made this curry in the Instant pot, but I included stove top directions as well. It’s super easy to make and only takes one pot. You can serve it with rice, quinoa, naan, and/or flatbread. My favorite way to eat it is with some rice and naan. I love making curries because it’s something you can just throw everything into the pot and doesn’t take a lot of dishes.
This nourishing and healthy cauliflower sweet potato lentil curry is filled with fiber, protein, and healthy fats. Not to mention, it’s vegan, gluten-free, and oil-free! It makes for great leftovers as well. If you make this, tag me @nutsaboutgreens on Instagram and leave a comment below!
Cauliflower Sweet Potato Lentil Curry (vegan, gluten-free, oil-free)
Ingredients
- 1/2 large yellow onion, diced
- 3 cloves garlic, minced
- 1 inch piece ginger, finely grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp sea salt
- fresh cracked black pepper (8-10 twists, or to taste)
- 3/4 cup red lentils
- 1 large cauliflower, cut into florets
- 1 large sweet potato, diced into 1 inch cubes
- 3 cups vegetable broth + 3-4 Tbsp more for cooking onions
- 1 can full-fat coconut milk
- 1/2 lemon, juiced
- 3 handfuls of spinach
Instructions
- In your Instant Pot (stove top directions below), add the onions and press the “sauté” button. Add 3 tablespoons of vegetable broth to cook the onions until translucent. Add more vegetable broth if burning.
- Add the garlic, ginger, curry powder, turmeric, garam masala, cumin, smoked paprika, salt, and pepper. Sauté for 30 seconds. Add a little more vegetable broth if burning to the bottom of the pan.
- Add the lentils, cauliflower, and sweet potatoes and sauté for 1 minute. Add the vegetable broth and coconut milk. Stir and deglaze the bottom of the pot, scraping the bottom with your wooden spoon to make sure you get all the food that stuck to the pot. This prevents the Instant Pot from giving you a burn sign when cooking.
- Cover the pot with the lid and make sure the valve is in the sealing position. Cook on high pressure for 5 minutes. Let it naturally release for 5-10 minutes. Carefully switch the valve to the venting position. Once all the steam is released, remove the lid. Stir in lemon juice and spinach and stir until spinach is wilted. Taste and adjust seasonings, adding more salt or lemon if needed. Enjoy with some rice, quinoa, naan, and/or flatbread!
- If making this on the stove top, follow all the directions until deglazing the pot. After you deglaze the pot, cover your pot with a lid and simmer for 15-20 minutes or until lentils and sweet potatoes are cooked through. Add the lemon and spinach, stir until spinach is wilted. Taste and adjust seasonings. Enjoy with rice, quinoa, naan, and/or flatbread!
