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3.89 from 9 votes

Cauliflower Lentil Curry with Crispy Sesame Chickpeas

This tasty soup is filling and loaded with nutrients. It is a pretty flexible curry, so if you don't have an ingredient you can always leave it out or substitute it for another vegetable!
Prep Time10 mins
Cook Time35 mins
Course: Main Course, Soup
Keyword: cauliflower lentil curry
Servings: 4

Equipment

  • Large pot
  • Large skillet
  • Measuring spoons and cups
  • Cutting board and knife

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 1 inch fresh ginger grated
  • 1 head cauliflower chopped into bite sized pieces
  • 3 tbsp Thai red curry paste or any curry paste/cubes Usually found in the ethnic aisle of the grocery store. Can also substitute with 1 tbsp each of curry powder, chili powder, and minced garlic.
  • 1 tbsp low sodium soy sauce
  • 3-4 cups low sodium broth
  • 3/4 cups dried red lentils
  • 1 tbsp peanut butter (optional)
  • 1 can (14-15oz) full-fat coconut milk
  • 2 cups baby spinach (fresh or frozen)
  • 1 can chickpeas rinsed, drained, and patted dry
  • 1-2 tbsp sesame oil (optional, can also use olive)
  • 1 tbsp raw sesame seeds

For serving

  • 1-2 limes
  • cilantro chopped
  • 1 pomegranate, seeded (optional)
  • Rice

Instructions

  • Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for about 3 minutes. Add the ginger, cauliflower, and curry paste and cook until fragrant, about 2 minutes.
  • Add 3 cups broth, lentils, soy sauce, coconut milk, and peanut butter. Bring the mix to a boil over high heat, then reduce heat to low. Cover and simmer 15-20 minutes, or until lentils are soft. Add the spinach at the end, as it only needs a few minutes to cook.
  • Meanwhile, heat a large skillet over medium heat. Add the sesame oil and chickpeas. Cook, stirring occasionally until the chickpeas are crisped all over, about 5-10 minutes. Add 1 tbsp of soy sauce and sesame seeds, tossing to combine. Cook another minute and remove from heat.
  • To serve, ladle the curry over the rice and top with cilantro, fresh lime, and pomegranate.