Connoisseurus Veg · by Alissa★ 4.5 (4)
Thai Lentil Curry with Cauliflower
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 11%
CARBS 31G52% OF CAL
3G FIBER21G OTHER7G TOTAL SUGAR
FAT 10G38% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Thai-inspired lentil and cauliflower curry made with coconut milk and curry paste, served with rice. Warming, aromatic, and satisfying for weeknight dinners.
mainthaicurrybowlbeanstofudairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup dried green or brown lentils
- 1 tablespoon canola oil ((or high-heat oil of choice))
- 2 tablespoons red curry paste, (plus more to taste (I use 4 tablespoons))
- 1 garlic clove, (minced)
- 1 teaspoon freshly grated ginger
- 1 (14 ounce or 400 ml) can light coconut milk
- 2 cups cauliflower florets ((about 1/2 of a large crown))
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- Salt to taste
- Cooked rice
- Chopped scallions
- Fresh cilantro
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 11%
CARBS 31G52% OF CAL
3G FIBER21G OTHER7G TOTAL SUGAR
FAT 10G38% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 495mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 179mg
- Calcium
- 32mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 495MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.