Cauliflower Red Lentil Coconut Curry Bowls

A simple meal-prep bowl with tender cauliflower, red lentils, tomatoes, and coconut milk served over rice for a cozy plant-based lunch.

Cauliflower Red Lentil Coconut Curry Bowls
Prep time
10 min
Cook time
25 min
Yield
1 servings

Ingredients

  • 8 g Canola Oil
  • 180 g Cauliflower
  • 120 g Coconut Milk
  • 4 g Curry Powder
  • 150 g Diced tomatoes
  • 55 g Dry red lentils
  • 5 g Garlic
  • 5 g Ginger
  • 60 g Rice
  • 2 g Salt
  • 40 g Spinach
  • 220 g Water
  • 60 g Yellow Onion

Instructions

  1. Rinse the rice, then cook it with part of the water until tender and fluffy.
  2. Cut the cauliflower into small florets, dice the onion, and finely chop the garlic and ginger.
  3. Heat the canola oil in a pot over medium heat, then cook the onion until softened.
  4. Add the garlic, ginger, curry powder, and salt, then stir until fragrant.
  5. Add the cauliflower, dry red lentils, diced tomatoes, coconut milk, and remaining water, then stir well.
  6. Simmer gently until the lentils are soft and the cauliflower is tender, stirring occasionally.
  7. Stir in the spinach until wilted, then let the curry cool slightly before packing.
  8. Add the rice to a meal-prep container and top with the cauliflower lentil curry.