Red Lentil Curry with Cauliflower and Coconut Chips Recipe

Red Lentil Curry with Cauliflower and Coconut Chips

This post is made possible by the support of La Maison du Coco. More info below!

I am dedicating this particular post to the beautiful souls who follow me on Instagram, several of whom clamored for this recipe when I shared a casual shot of it in my Instagram story a few weeks ago.

“What is it?” they asked collectively. “It looks really good! Where’s the recipe?”

In truth, it is a recipe so simple, and one I make so often and with such ease, that I hadn’t thought to share it until then.

And I am glad indeed for the nudge, because it is the kind of dish that I would happily eat, in one variation or another, every day of the week, every week of my life. I can only assume, if it is true for me, that it will be true for some of you.

So there you have it: my recipe for red lentil curry (or dhal) with roasted cauliflower and crunchy coconut chips.

Red Lentil Curry with Cauliflower and Coconut Chips

It starts with a tray of cauliflower florets you slip into the oven to roast until brown at the edges.

While that’s roasting, you soften a couple of onions in coconut oil on the stove, then you add in red lentils, curry powder, and a handful of finely snipped sun-dried tomatoes, which brighten the flavor of the curry like an unexpected ray of sunshine in the cold November air.

Red Lentil Curry with Cauliflower and Coconut Chips

This you simmer in coconut milk for, oh, fifteen minutes, until the lentils are soft but not mushy. You want something unctuous, but it’s nice if you can still make out the lentils and feel them bursting undertooth every now and then.

But the real magic happens at the last minute, after you’ve scooped that good red lentil dhal into some bowls and crowned it with cauliflower florets. This is when you’ll shower the whole thing with coconut chips, toasted strips of coconut flesh that provide crunch and nuttiness in every bite, and tie everything together.

Red Lentil Curry with Cauliflower and Coconut Chips

Coconut chips from La Maison du Coco

The coconut chips I use are organic and fair trade, imported from the Philippines by La Maison du Coco, an independent French company I’ve been buying from for over seven years.

These are just toasted shavings of coconut, no added sugar or salt, crunchy and delicious. I use them pretty much everywhere — in my paleo granola, over my green smoothie bowls, in my perfect chocolate chip cookies and in my healthy breakfast cookies — and my kids and I also just snack on them, trail mix style, in combination with raisins and nuts.

This post is made possible by La Maison du Coco. All opinions expressed are my own. Thank you for supporting the brands that support Chocolate & Zucchini.

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Red Lentil Curry with Cauliflower and Coconut Chips

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves 6.

Red Lentil Curry with Cauliflower and Coconut Chips

Ingredients

  • 1 large head cauliflower, separated into florets
  • 1 teaspoon fine sea salt
  • 2 tablespoons coconut oil (mine is from La Maison du Coco)
  • 2 medium yellow onions, finely sliced
  • 400 grams (2 cups) red lentils, rinsed and drained
  • 1 tablespoon curry powder, or more to taste
  • 20 strips sun-dried tomatoes, finely chopped
  • Two 400-ml (13 1/2-oz) cans coconut milk (mine are from La Maison du Coco)
  • 100 grams (3 1/2 ounces) unsweetened toasted coconut chips (mine are from La Maison du Coco>)

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Spread the cauliflower florets on a rimmed baking sheet, sprinkle with 1/2 teaspoon salt, drizzle with 1 tablespoons coconut oil, and toss to coat.
  3. Roast for 30 minutes, until browned at the edges.
  4. In the meantime, heat the remaining 1 tablespoon coconut oil in a heavy-bottomed pot over medium heat. Add the onions and remaining 1/2 teaspoon salt, and cook for 3 to 4 minutes, until softened, stirring frequently.
  5. Add the lentils, curry powder, and sun-dried tomatoes, and stir to combine.
  6. Pour in the coconut milk and 240 ml (1 cup) fresh water, and stir.
  7. Bring to a simmer and cook, stirring regularly to prevent sticking, until the lentils are tender but not yet falling apart, about 15 minutes.
  8. To serve, scoop lentil curry into 6 bowls, add cauliflower on top, and sprinkle generously with coconut chips.
https://cnz.to/recipes/vegetables-grains/red-lentil-curry-cauliflower-coconut-chips-recipe/

Red Lentil Curry with Cauliflower and Coconut Chips

  • Priti Kohli

    Add a little grated ginger and garlic along with the onions for a burst of flavor and garnish with finely chopped cilantro!

    • Great suggestions, thank you Priti !

      • Elizabeth Anne Dalton

        I followed your suggestion and it turned our scrumptious! Thanks.

  • Andreas

    Hi Clothilde, this sounds very delicious, just something I would want to make!! It looks as though you are using whole red lentils for this, I can only find the split kind, which usually go all mushy. Where do you get yours from?

    • You can find red lentils in packages or in bulk at all organic food stores in France. Where are you located?

      • Andreas

        I’ll check out our local health food store – I know they have red split lentils, but will check with them for whole ones. I live in departement 34, a bit out in the sticks, I know :)

        • I had to look it up, I’m ashamed to admit. :D I’m sure it’s gorgeous out where you live!

          • Andreas

            It is very nice here – and only four hours by TGV from Paris!! :)
            I’ve just come back from our health food store, but all they have is ‘lentilles corail’ – is that what you used? from the pictures your lentilles look more like whole rather than the split corail lentils.

          • Yes, that’s the kind you need! I believe all dried red lentils are split just because they naturally split in two halves when dried, something green or brown or black lentils don’t do.
            Don’t overthink it, though, this is a terribly forgiving recipe. :)

          • Andreas

            Thanks for clarifying that, Clothilde – I’ll give it a whirl with the split red lentils!! Looking forward to it!

  • Elizabeth Anne Dalton

    Sounds yummy. I see that the coconut chips are available from a french source. Where can i get these is the US.

    • Try your local organic store — make sure you get 100% coconut chips, no oil, no sugar!

      • Elizabeth Anne Dalton

        Thanks I will check that out. Looking forward to making this dish. It sounds yummy.

        • Elizabeth Anne Dalton

          I found the coconut chips at Fresh Market here in Jupiter. they had a small container for less than $2. I am roasting my cauliflower right now. Can’t wait to taste the finished dish. thanks. EA

          • Elizabeth Anne Dalton

            Great dish. My husband who is a bit “pecky” loved it. Great combination of flavors and textures. Thanks

          • So good to hear, Elizabeth, thanks for reporting back!

  • Liz Conforti

    This does sounds delicious and looks quite appealing too! I actually checked out the points per Weightwatchers point system and voila! Using light coconut milk, a serving would be about 11 points which is very good indeed. Now to gather my ingredients and make it. The idea for adding garlic and ginger sound very good too.

    • Let me know how you like it, Liz!

      • Liz Conforti

        I did make this and added too many onions which made the flavor a bit strong…i learned for next time. It also was better a couple of days later when reheated! I will make this again!

  • Bea Doyle

    Too many ads, sadly will unsubscribe after a few years of reading your blog.

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